Vegetarian Mexican Quinoa Salad.

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Vegetarian Mexican Quinoa Salad. calories by ingredient


Can be a salad, main dish, side dish - great for any meal. Can be a salad, main dish, side dish - great for any meal.
Number of Servings: 2


    1/2 cup raw quinoa
    1 cup vegetable broth
    1 cup canned or cooked black beans
    1 & 1/3 cups frozen corn
    2 stalks green onions, diced
    1/4 fresh green bell pepper, diced
    1/2 fresh red tomato, diced
    1/4 cup fresh cilantro leaves
    4 tbsp. Pace chunky mild salsa
    1/2 cup sliced black olives (optional)


May serve hot or cold. Good both ways.
1/2 cup Sliced black olives are optional addition.


***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.
*** 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.

Serving Size: 2 - 1.5 cup servings