Erin Lives Whole · by Erin Antoniak★ 5.0 (13)
Mexican Quinoa Salad with Cilantro Lime Dressing
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 14%
CARBS 30G42% OF CAL
5G FIBER0G ADDED4G INTRINSIC21G OTHER4G TOTAL SUGAR
FAT 16G51% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of quinoa, black beans, corn, and vegetables dressed with cilantro-lime vinaigrette. Veggie-packed and filling.
sidemexicangrain bowldairy freegluten freeveganvegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 diced red onion
- 1 can corn (rinsed)
- 1 can black beans (rinsed)
- 2 peppers (diced (I used one red + yellow))
- 1 jalapeno (deseeded and diced)
- 1/3 cup cilantro (Packed cup, chopped.)
- 1/2 cup olive oil
- 1/4 cup lime juice (fresh squeezed)
- 1 clove garlic (chopped)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1/4 cup chopped cilantro
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 14%
CARBS 30G42% OF CAL
5G FIBER0G ADDED4G INTRINSIC21G OTHER4G TOTAL SUGAR
FAT 16G51% OF CAL
2G SAT14G 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
- 15m
- Cook
- 15m
- Sodium
- 590mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.