Southwest Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of cooked quinoa, black beans, corn, and fresh vegetables dressed with lime and olive oil. It's light yet filling, perfect as a summer side dish or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans, (drained and rinsed)
- 1 cup corn, (canned or frozen)
- 1 red bell pepper, (chopped)
- 1 cup cherry tomatoes, (halved)
- ¼ cup red onion, (chopped)
- 1 avocado, (diced)
- ¼ cup fresh cilantro
- ½ cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
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
- 512mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 884mg
- Calcium
- 71mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.