Mexican-Inspired Quinoa Salad
A delicious and heart-healthy Mexican-inspired quinoa salad packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 1 ¾ cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, diced
- ½ red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 1 jalapeno, seeded and diced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp cumin
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes 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, avocado, red onion, cherry tomatoes, cilantro, and jalapeno.
In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Pour over the quinoa mixture and toss to combine.
Serve the Mexican-inspired quinoa salad chilled or at room temperature. Enjoy!
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 10 |
| Carbs (g) | 35 |
| Fiber (g) | 6 |
| Sugar (g) | 4 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |