Zesty Mexican Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork and let cool.
In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, jalapeno, and cilantro.
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Gently fold in diced avocado.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
Estimated Nutrition
Per serving
| Calories | 320 |
| Protein (g) | 10 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 3 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 150 |
| Cholesterol | 0 |