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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 293.7
  • Total Fat: 6.9 g
  • Cholesterol: 0.2 mg
  • Sodium: 381.9 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 9.5 g
  • Protein: 10.1 g

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Red Quinoa and Black Bean vegetable Salad (Modified From Oh She Glows)

Submitted by: RIPCITYMOMMA

Introduction

Modified the recipe from the blog "Oh She Glows" Modified the recipe from the blog "Oh She Glows"
Number of Servings: 6

Ingredients

    For the salad
    •1 cup uncooked Red quinoa
    •1 (14oz) can black beans, drained and rinsed
    •1 red pepper, chopped
    •1/4 cup fresh Cilantro, finely chopped
    •2 Green Onions, chopped
    •1 can Mexicorn
    •2 cups cubed butternut squash.

    For the dressing
    •4-5 tbsp of fresh lime juice (Juice from 2 small limes)
    •1/2 tsp kosher salt, or to taste
    •1/2 tsp Freshly ground black pepper
    •1 garlic clove, minced
    •1/4 cup fresh Cilantro, finely chopped
    • 2 TBSP extra virgin olive oil
    •1/2 tsp ground cumin, or more to taste

    I cut the olive oil from 1/4 cup to two TBSP and just added 2 TBSP chicken broth to cut calories. Also, her recipe had avacado instead of butternut squash but again I wanted to cut calories.

Directions

Instructions

•1. Cook 1 cup Red Quinoa according to package directions.

•2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

•3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

•4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.



Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user RIPCITYMOMMA.






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