Fiesta Quinoa & Bean Salad

Name: Fiesta Quinoa & Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 1/2C quinoa plus 3c water 1 tsp salt 2 tsp olive oil (or use premade and frozen quinoa); One 15oz can black or pinto beans rinsed and drained; 2C frozen corn thawed (or fresh cut off of the cob); 1C cherry or grape tomatoes quartered; 1 C grated carrot or jicama; 1/2C cilantro leaves cleaned stemmed & minced; 2 scallions chopped fine; 3 limes zested and juiced (about 1/4c juice); 2T olive (or avocado) oil; 1T balsamic vinegar (I used Mango); 2 tsp Cuban Island spice blend (from Savory's); 1/4 tsp cayenne pepper; 2 tsp salt; 1/2 c toasted pepitas (pumpkin seeds optional)

Minutes to Prepare: 15

Number of Servings: 8

Ingredients

1 1/2C quinoa plus 3c water, 1 tsp salt, 2 tsp olive oil (or use premade and frozen quinoa)One 15oz can black or pinto beans, rinsed and drained2C frozen corn, thawed (or fresh, cut off of the cob)1C cherry or grape tomatoes, quartered1 C grated carrot or jicama1/2C cilantro leaves, cleaned, stemmed & minced2 scallions, chopped fine3 limes, zested and juiced (about 1/4c juice)2T olive (or avocado) oil1T balsamic vinegar (I used Mango)2 tsp Cuban Island spice blend (from Savory's)1/4 tsp cayenne pepper2 tsp salt1/2 c toasted pepitas (pumpkin seeds, optional)

Directions

In small bowl, combine chopped scallions, 2T olive oil, lime juice (and zest!), balsamic vinegar (I use mango), cuban spice blend, salt, and cayenne. Whisk to fully combine dressing.

In separate bowl, combine all salad ingredients. Drizzle mixture with vinaigrette and toss well to fully distribute, top with toasted pepitas.

Serving Size: Eight servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHANTIEBELLE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 305.1
Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 177.6 mg
Total Carbs: 48.7 g
Dietary Fiber: 9.6 g
Protein: 13.3 g

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