Easy Mexican Rice, Quinoa and Avocado Salad

Believe it or not I got the inspiration for this Mexican Rice, Quinoa and Avocado Salad while sitting in a petrol station. The garage in question has a Marks and Spencer’s food store attached to it, and for those that don’t know, M&S sell these amazing ready-made Mexican rice salads.

So there I am, on my way home from the office, sitting in the forecourt of this petrol station munching down on the salad, trying not to spill the chilli and lime dressing on myself, knowing that I had to try and recreate the recipe at home to share with you guys.

Easy Mexican Rice, Quinoa & Avocado Salad Recipe - Eaten by Sam

For my version of this Mexican rice, quinoa and avocado salad, I have used most of the same ingredients found in the M&S version, while adjusting the quantities and seasoning to my own taste. I really wanted to try and get the flavours as close to the shop version as possible.

The base of the salad is an equal mixture of quinoa, arborio rice and red rice. This means that even before adding adding anymore ingredients, you already have a great base of plant based protein, carbohydrates, fibre, B vitamins, calcium, zinc and iron, manganese, selenium, magnesium and other nutrients.

On top of the quinoa and rice base I’ve stayed true to the M&S recipe and added black beans, sweetcorn, red pepper, tomatoes, avocado and coriander. All these ingredients combine in the bowl to create a vibrant mix of colours and textures. But what really gives the dish its powerful flavour and Mexican vibe is the home made chilli and lime dressing.

Easy Mexican Rice, Quinoa & Avocado Salad Recipe - Eaten by Sam

The chilli and lime dressing actually contains more ingredients than the salad itself but it can be prepared in less than 2 minutes so do not skip it!

I ate a massive bowl of this salad straight after taking the pictures and despite eating enough for 3 people I feel full of energy and satisfied. Remember that bloated lethargic feeling you used to get after eating a slab of meat and melted cheese? Nah, me neither.

I really do hope you enjoy making and eating this Mexican salad as much as I did. You will have tons left ever so feel free to keep it in the fridge for a couple of days or freeze it.

Let me know what you think in the comments!

Easy Mexican Rice, Quinoa & Avocado Salad Recipe - Eaten by Sam
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Easy Mexican Rice, Quinoa and Avocado Salad with a Chilli and Lime Dressing

Healthy, easy to make Mexican quinoa and rice salad that packs a tasty punch from a chilli and lime infused dressing. Great for midweek dinners and lunches.

Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Sam

Ingredients

For the Mexican rice, quinoa and avocado salad

  • 1/2 cup quinoa
  • 1/2 cup arborio rice
  • 1/2 cup red rice
  • 250 g tinned sweetcorn (drained and rinsed)
  • 400 g cooked black beans (drained and rinsed)
  • 1 large red pepper (diced)
  • 2 tomatoes (diced)
  • 2 large avocados (diced)
  • 1/2 cup fresh coriander (chopped)

Chilli and Lime Dressing

  • 1/4 cup lime juice
  • 3 tbsps chilli infused olive oil
  • 1 tbsp soft brown sugar
  • 1 tsp tomato paste
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic paste
  • 1/4 tsp cocoa powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

To make the Mexican Rice, Quinoa and Avocado salad

  1. Cook both rices and the quinoa to packet instructions. Once finished, transfer to a large bowl. Fluff with a fork to get rid of any clumps. Allow the rice and quinoa to cool off a bit.

  2. Add the rest of the salad ingredients to the bowl and give it all a good mix, keeping it nice and fluffy.

To make the chilli and lime dressing

  1. Add all the ingredients to a small mixing bowl and whisk together.

Easy Mexican Rice, Quinoa & Avocado Salad Recipe - Eaten by Sam

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