Vegan Quinoa Salad
- Number of Servings: 12
Ingredients
1 Cup frozen shelled Edamame2 Cups Frozen Corn kernels1 Cup canned black beans2 Cups Cooked QuinoaVINEGARETTE:1/2 Cup fresh chopped cilantro1 Cup Tomatoes, seeded and diced6 Tbs. minced red onion2 tsp. Ground Cumin4 Tbs. Fresh lime juice4 Tbs. Red Wine Vinegar4 Tbs. Olive oil2 tsp Salt1 tsp. Ground black pepper1/4 cayenne papper
1. Cook Frozen Edamame and Frozen Corn accoeding to the packaging using the microwave.
2. Drain edamame, corn, and black beans.
3. Combine Edamame, corn, black beans, and Cooked Quinoa.
4. Make vinegarette by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne pepper.
5. Only add vinegarette to the amount you are going to eat right away. Combine vinegarette, cilantro, and salad. Toss and serve.
Serving Size: makes 12 1/2 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user ATTEKURIO.
2. Drain edamame, corn, and black beans.
3. Combine Edamame, corn, black beans, and Cooked Quinoa.
4. Make vinegarette by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne pepper.
5. Only add vinegarette to the amount you are going to eat right away. Combine vinegarette, cilantro, and salad. Toss and serve.
Serving Size: makes 12 1/2 Cup Servings
Number of Servings: 12
Recipe submitted by SparkPeople user ATTEKURIO.
Nutritional Info Amount Per Serving
- Calories: 176.0
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 227.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.7 g
- Protein: 6.4 g
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