Vegetarian Mexican Quinoa Salad.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup raw quinoa1 cup vegetable broth1 cup canned or cooked black beans1 & 1/3 cups frozen corn2 stalks green onions, diced1/4 fresh green bell pepper, diced1/2 fresh red tomato, diced1/4 cup fresh cilantro leaves4 tbsp. Pace chunky mild salsa1/2 cup sliced black olives (optional)
***Toast 1/2 cup rinsed quinoa in 1 tsp olive oil in small frying pan.
*** Bring 1 cup vegetable broth to a boil.
*** Add toasted quinoa to vegetable broth. Cook 15 minutes. Set aside.
*** Prep raw vegetables and fresh cilantro. (Cut into small pieces.)
*** Drain and rinse 1 cup canned black beans.
*** Measure out 1 & 1/3 cups frozen corn.
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*** Add cut up vegetables, corn, & black beans.
Mix together in cooked quinoa.
*** Heat on Med-low heat til warmed and then add fresh cut up cilantro and mix.
*** Add 2 tbsp. Pace mild chunky salsa to each serving before served.
Enjoy!
Serving Size: 2 - 1.5 cup servings
*** Bring 1 cup vegetable broth to a boil.
*** Add toasted quinoa to vegetable broth. Cook 15 minutes. Set aside.
*** Prep raw vegetables and fresh cilantro. (Cut into small pieces.)
*** Drain and rinse 1 cup canned black beans.
*** Measure out 1 & 1/3 cups frozen corn.
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*** Add cut up vegetables, corn, & black beans.
Mix together in cooked quinoa.
*** Heat on Med-low heat til warmed and then add fresh cut up cilantro and mix.
*** Add 2 tbsp. Pace mild chunky salsa to each serving before served.
Enjoy!
Serving Size: 2 - 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 328.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 508.4 mg
- Total Carbs: 65.5 g
- Dietary Fiber: 10.8 g
- Protein: 14.2 g
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