Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, crunchy salad with grilled corn, bell peppers, black beans, avocado, and quinoa, dressed with cilantro-lime vinaigrette. It's light, hearty, and perfect for warm days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6-8 cups chopped romaine lettuce
- 2 ears yellow corn
- 1 cup black beans
- salt and pepper to taste
- 3 bell peppers (diced (I used a combination of red, yellow, and orange))
- 2 avocados (thinly sliced or diced)
- 1 cup cooked quinoa
- ½ cup packed cilantro leaves
- juice of 3 limes
- ½ teaspoon salt (or to taste )
- 1 teaspoon minced garlic
- ¼ cup olive oil
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 541mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1786mg
- Calcium
- 126mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.