Mexican Quinoa Salad Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Mexican Quinoa Salad with black beans, corn and cilantro makes for the perfect 30 minute weeknight dinner!
Course:
Dinner
Cuisine:
gluten free, Healthy, Vegan
Servings: 4
Calories: 447 kcal
Ingredients
- 1 cup uncooked organic pre-rinsed quinoa
- 2 cups vegetable broth
- 2 limes zested and juiced
- 15 oz black beans rinsed and drained. (1 can)
- 2 ears of corn cut off the cob
- 1 bunch of cilantro chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 3 tablespoons olive oil
- salt pepper to taste
Instructions
-
Combine quinoa and broth in a pot. Bring to a boil, reduce heat to low and cook, covered for 12-15 minutes. Remove from heat, fluff with a fork, cover and let sit for another 5 minutes. Fluff with a fork once more.
-
Cook corn in 1 tablespoon of olive oil over medium heat until lightly caramelized.
-
To large bowl add black beans, lime juice, zest, salt pepper, cilantro, cumin and red wine vinegar. Add cooked quinoa and olive oi. Stir until combined. Serve hot or cold.
Nutrition Facts
Mexican Quinoa Salad Recipe
Amount Per Serving
Calories 447
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 482mg21%
Potassium 781mg22%
Carbohydrates 66g22%
Fiber 14g58%
Sugar 4g4%
Protein 17g34%
Vitamin A 385IU8%
Vitamin C 12.8mg16%
Calcium 64mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.