Nopales and cactus salad


  • 2 cups dried red quinoa, rinsed
  • 1.5 cups water
  • ½  cup chopped cilantro leaves
  • 1 cup chopped red onion
  • 2 cactus pads, chopped, previoulsy boiled for 15 minutes
  • 1 cup chopped tomato
  • juice of2 limes
  • 2 tbsp avocado oil
  • salt + pepper to taste
  • avocado slices for garnish 



  1. First rinse and drain your quinoa using a mesh strainer.
  2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes.
  3. Next add water, set burner to high, and bring to a boil.
  4. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. Once fully cooked reserve and cool.
  5. In another saucepan boil cubbed cactus for the same amount of time. Rinse, drain and reserve.
  6. In a large bowl, add chopped cilantro, onions, cactus, tomato, lime juice and oil and season with a pinch of salt and pepper.
  7. Toss to combine and taste.
  8. Top an arepa or corn tostada and enjoy.