Fit Mitten Kitchen · by Ashley★ 5.0 (17)
Southwest Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 20%
CARBS 42G53% OF CAL
9G FIBER4G SUGAR28G OTHER
FAT 13G38% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright quinoa salad loaded with black beans, corn, bell pepper, and avocado, dressed in cilantro-chili lime vinaigrette. Naturally vegan and gluten-free, colorful and fresh.
sidesaladgrain bowl⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Fit Mitten Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 15 ounce can low sodium black beans, rinsed and drained
- 1 cup cooked or canned corn (drain if canned)
- 1 medium red bell pepper (chopped)
- 1 medium orange bell pepper (chopped)
- 1/2 cup finely diced red onion
- 1/4 cup freshly chopped cilantro
- avocado for topping
- 1/2 cup fresh cilantro leaves
- 1/4 cup extra virgin olive oil or avocado oil
- juice of 2 limes
- 1 garlic clove (minced)
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 20%
CARBS 42G53% OF CAL
9G FIBER4G SUGAR28G OTHER
FAT 13G38% OF CAL
2G SAT12G 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
- 206mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 654mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.