Mexican Quinoa Salad with CBD Oil
This Mexican Quinoa Salad is packed full of flavor. Super easy to make and ready in 30 minutes. A great healthy side dish.
This Mexican inspired Quinoa Salad with CBD Oil recipe is a refreshing change when you are tired of having rice as your side dish. And it’s not any harder to make than rice. If you can make rice, you can make this delicious quinoa salad recipe.
Benefits of Quinoa
- Quinoa has less calories and carbs than rice.
- It has more protein than rice.
- Quinoa they say, keeps you full for longer than rice.
- Quinoa can help with weight loss.
The use of CBD Oil in this recipe is totally optional. I’ve made it with and without the CBD Oil and did not find a noticeable difference between the two methods. I’m not surprised though given all the other delicious ingredients in this Mexican quinoa salad recipe.
What is CBD Oil
CBD Oil is derived from the cannabis plant. It’s a chemical naturally found in marijuana plants. Even though it comes from marijuana plants, CBD won’t make you “high” or any form of intoxication. That’s caused by THC which is not in CBD Oil.
Recipe Tip
DO NOT take the lid off when cooking the Quinoa. Taking the lid off will result in a loss of heat and may lead to undercooked quinoa. I know how hard the temptation is to check on your quinoa but try to resist and let it do its thing.
Gather your Ingredients
You will need the following ingredients to make this Mexican Quinoa Salad with CBD Oil recipe (see recipe card for quantities): Vegetable Oil, CBD Oil, Garlic Cloves, Black Beans, Sweet Corn, Roma Tomatoes, Quinoa, Vegetable Broth, Chili Powder, Ground Cumin, Paprika, Salt, Ground Black Pepper, Avocados and Fresh Lime.
How to Make Mexican Quinoa Salad with CBD Oil
- If you are going to use CBD Oil, mix the vegetable oil with the CBD oil until it is well blended.
- In a large pan, heat the oil (with or without the CBD Oil) over medium heat.
- Add the garlic to the pan and cook for about two minutes until it is softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir until well combined.
- Cover and cook for 15-20 minutes or until all the liquid has been absorbed and the quinoa is tender. Once the quinoa is cooked, use a fork to fluff it up before serving.
- Serve in a bowl and optionally garnish with avocado and lime juice.
Mexican Quinoa Salad with CBD Oil
Equipment
- Skillet
Ingredients
- 2 Tbsp Vegetable Oil
- 1 Tsp CBD Oil, optional
- 3 Garlic Clove, minced
- 15 oz Black Beans, rinsed & drained
- 15 oz Sweet Corn, drained
- 3 Roma Tomatoes, diced
- 1 Cup Quinoa, rinsed
- 2 Cups Vegetable Broth
- 1 Tbsp Chili Powder
- 1 Tsp Ground Cumin
- 2 Tsp Paprika
- 1 Tsp Salt
- 1 Tsp Ground Black Pepper
Garnish (Optional)
- 1 Avocados, cubed
- 1 Fresh Lime Juice
Instructions
- If you are going to use the CBD Oil, mix the vegetable oil with the CBD oil until it is well blended.
- In a large pan, heat the oil (with or without the CBD Oil) over medium heat.
- Add the garlic to the pan and cook for about two minutes until it is softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Stir until well combined.
- Cover and cook for 15-20 minutes or until all the liquid has been absorbed and the quinoa is tender. Once the quinoa is cooked, use a fork to fluff it up before serving.
- Serve in a bowl and optionally garnish with avocado and lime juice.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I just love this recipe and black beans are one of my favourite. The combination makes the perfect recipe. Congratulations to Chef Rodney for this great recipe.