Isabel Eats · by Isabel Orozco-Moore★ 4.8 (13)
Mexican Quinoa Salad
NUTRITION · PER SERVING85M COOK
CAL 14%·PRO 22%
CARBS 35G51% OF CAL
6G FIBER0G ADDED4G INTRINSIC24G OTHER4G TOTAL SUGAR
FAT 11G36% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and colorful salad with fluffy quinoa, black beans, corn, and tomatoes dressed in a tangy lime vinaigrette with cilantro. Light and protein-packed as a side or light main.
sidemexicansaladbeansgluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup uncooked quinoa
- 2 cups water, (or vegetable stock)
- 1 (15-ounce) can black beans, (drained and rinsed)
- 1 (15-ounce) can yellow corn, (drained and rinsed)
- 1 pint grape tomatoes, (quartered)
- ½ medium red onion, (finely diced)
- ¾ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lime juice ((about 1 lime))
At a glance
PER SERVING · TIME 85M
CAL 14%·PRO 22%
CARBS 35G51% OF CAL
6G FIBER0G ADDED4G INTRINSIC24G OTHER4G TOTAL SUGAR
FAT 11G36% OF CAL
3G SAT8G UNSAT
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
- 1h 15m
- Sodium
- 489mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 118mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.