Vegetarian Mexican Quinoa Salad.
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
Introduction
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
Ingredients
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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)
Tips
May serve hot or cold. Good both ways.
1/2 cup Sliced black olives are optional addition.
Directions
***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