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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 8 servings |
||
| Calories 258 | ||
| Calories from Fat 80 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 20mg | 0% | |
| Potassium 593mg | 16% | |
| Total Carbohydrate 38.7g | 12% | |
| Dietary Fiber 7.8g | 31% | |
| Sugars 2.8g | ||
| Protein 9.3g | 18% | |
Southwestern Summertime Quinoa Salad
Recipe #313551 |
30 min |
30 min prep |
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SERVES 8 -10
Ingredients
- 1 cup quinoa
- 1 cup tomato, chopped
- 1 (15 ounce) can black beans
- 1 cup bell pepper, chopped
- 1/4 cup scallion, chopped
- 8 ounces corn
- 1 seedless cucumber, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons chili powder
- salt and pepper
Directions
1
Cook quinoa according to package directions. Allow to cool.2
Combine quinoa with chopped vegetables.3
Whisk together remaining ingredients to make the dressing.4
Thoroughly combine dressing with quinoa-vegetables mixture and chill.5
Adjust seasonings as preferred.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Pasta, Rice & Grains > Grains
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- Cuisine > North American > United States > Southwestern
- Cuisine > North American > Mexican
- Cuisine > North American > Native American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
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