Tropical Quinoa Salad
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup dried quinoa2 tablespoons olive oil, divided1 red bell pepper, diced1 red onion, diced1 cup frozen corn kernels, thawed1 – 15oz can black beans, rinsed and drained1 lime1 teaspoon agave nectar½ cup fresh mango, diced¼ cup fresh cilantro, chopped
1. To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed.
2. Heat one tablespoon of olive oil in your IMUSA Caldero over medium-high heat. Add the bell pepper, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
3. Use your IMUSA Lime Juicer to juice one lime into a large bowl. Add the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
4. Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KENDALLROMPF.
2. Heat one tablespoon of olive oil in your IMUSA Caldero over medium-high heat. Add the bell pepper, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
3. Use your IMUSA Lime Juicer to juice one lime into a large bowl. Add the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
4. Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KENDALLROMPF.
Nutritional Info Amount Per Serving
- Calories: 410.8
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 12.6 g
- Protein: 15.2 g
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