iFoodReal · by Olena Osipov★ 4.9 (15)
Southwest Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 14%
CARBS 29G56% OF CAL
6G FIBER0G ADDED2G INTRINSIC21G OTHER2G TOTAL SUGAR
FAT 8G35% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful quinoa and black bean salad with corn, peppers, cilantro, and jalapeño, tossed in a chili-lime dressing. Healthy, vibrant, and full of texture. Serve as a side or light main.
sidemexicansaladgrain bowlbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup dry quinoa (or 2.5-3 cups cooked quinoa)
- 14 oz can low sodium black beans (rinsed & drained)
- 2 bell peppers (diced)
- 1 cup corn (cooked or thawed)
- 1 bunch cilantro (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1 jalapeno (seeded and minced)
- 1 garlic clove (grated)
- 2 large limes (juice of)
- 1/4 cup olive oil (extra virgin)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2-3/4 tsp salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 14%
CARBS 29G56% OF CAL
6G FIBER0G ADDED2G INTRINSIC21G OTHER2G TOTAL SUGAR
FAT 8G35% OF CAL
1G SAT7G 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
- 263mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 39mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 263MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.