Southwest Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup quinoa, rinsed and drained2 cups water1 can (1 1/2 cups) black beans1 cup fresh or frozen corn1 large green pepper, chopped2 jalapeno peppers, chopped (I leave the seeds in; if you don't like a lot of heat - remove them first)1/4 cup fresh cilantro, chopped1/4 cup fresh lime juice (about 1 large lime)5 Tbsp. olive oil2 Tbsp. red wine vinegar1 tsp. salt2 tsp. ground cumin
Preheat oven to 425°F. Spread corn on a baking sheet. Roast at 425°F for 10-15 minutes, turning every few minutes, until corn is lightly toasted on both sides. Set aside to cool.
Bring 2 cups water to a boil. Add rinsed quinoa. Cover, reduce heat to low and simmer for about 15 minutes or until water is absorbed. Let sit 5 minutes. Pour and spread out on a baking sheet to cool.
In a large bowl, combine beans, roasted corn, cilantro and both kinds of peppers.
In a measuring cup or small bowl, combine lime juice, olive oil, red wine vinegar, salt and cumin. Stir well to dissolve salt. Pour over vegetables.
Once quinoa has cooled, add to the dressed vegetables and stir well to combine.
Refrigerate at least 8 hours before serving.
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user ALECLAIRE28.
Bring 2 cups water to a boil. Add rinsed quinoa. Cover, reduce heat to low and simmer for about 15 minutes or until water is absorbed. Let sit 5 minutes. Pour and spread out on a baking sheet to cool.
In a large bowl, combine beans, roasted corn, cilantro and both kinds of peppers.
In a measuring cup or small bowl, combine lime juice, olive oil, red wine vinegar, salt and cumin. Stir well to dissolve salt. Pour over vegetables.
Once quinoa has cooled, add to the dressed vegetables and stir well to combine.
Refrigerate at least 8 hours before serving.
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user ALECLAIRE28.
Nutritional Info Amount Per Serving
- Calories: 375.9
- Total Fat: 17.1 g
- Cholesterol: 0.0 mg
- Sodium: 468.9 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 8.3 g
- Protein: 10.8 g
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