Southwest Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Southwest salad with quinoa, black beans, fresh vegetables, mango, and avocado tossed in a chili-lime dressing. Hearty, vibrant, and naturally vegan, it's a nutritious lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup quinoa (uncooked)
- 1/2 cup black beans
- 1 small red bell pepper, chopped
- 1 jalapeno pepper, chopped
- 1 mango, peeled and cut into cubes
- 1 ear of corn, kernels cut off (or 1/2 cup canned corn)
- 1/4 medium red onion, chopped
- 1 avocado, cut into cubes
- 1/4 cup toasted slivered almonds
- 1 small handful chopped cilantro
- Salt & pepper to taste
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp chilli powder
- 1/4 tsp cumin
- pinch of salt
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
- 15m
- Cook
- 15m
- Sodium
- 226mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 816mg
- Calcium
- 62mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.