Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican quinoa salad cups are filled with protein-rich quinoa, black beans, sweet potatoes, and avocado with a creamy cilantro-lime dressing. They're nutritious, fiber-packed, and perfect for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 small heads artisan lettuce ((any variety that will form cups/wraps nicely – or sub corn tortillas))
- 1 15-ounce can unsalted black beans ((note: If your beans are salted, omit additional sea salt))
- 1 large sweet potato ((scrubbed, rinsed and cubed))
- ~1/2 tsp each cumin, cinnamon, and sea salt ((divided))
- 3/4 cup dry white or red quinoa ((rinsed in a fine mesh strainer))
- Olive oil
- 1/2 small ripe avocado
- 1 cup chopped cilantro
- 2-3 small limes, juiced
- 1/3 cup extra virgin olive or avocado oil
- 1/4 tsp each sea salt and cumin
- 1 Tbsp sweetener of choice ((such as cane sugar or honey if not vegan))
- Water ((to thin))
- Hot Sauce
- Salsa
- Jalapeño slices
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 274mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 701mg
- Calcium
- 63mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.