Southwest Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad of quinoa, black beans, roasted corn, fresh vegetables, and avocado dressed in a bright cilantro-lime vinaigrette. Fresh, vibrant, and satisfying for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1-1/2 cups cooked quinoa (measure after quinoa has been cooked, about 1/2 cup raw)
- 5 cups romaine lettuce (loosely measured after being cut)
- 1/2 cup diced red onion (see note 1)
- 1 small green bell pepper (diced, about 3/4 cup)
- 3/4 cup black beans (drained and rinsed)
- 3/4 cup roasted corn
- 1 cup cherry tomatoes (halved or quartered)
- 1 small avocado (diced, about 3/4 cup)
- Cotija cheese (optional)
- 1 cup cilantro (remove stems to loosely measure)
- 2 limes
- 1 jalapeño (seeds and ribs removed)
- 2 tablespoons olive oil
- 1-1/2 tablespoons rice vinegar
- 1/2 tablespoon Dijon-style mustard
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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
- 30m
- Sodium
- 351mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 773mg
- Calcium
- 91mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.