Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (50)
Southwest Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 24%
CARBS 52G61% OF CAL
9G FIBER8G SUGAR35G OTHER
FAT 11G29% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cold quinoa salad with black beans, corn, and fresh vegetables bound in a zesty lime-cilantro dressing. Bright, herbaceous, and filling. Perfect for meal prep or a light lunch.
sideamericansaladbowlbeans🥄 saucepandairy freegluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 teaspoons olive oil
- 2 cloves garlic (minced)
- 1 cup quinoa (well rinsed and drained)
- 1 ¾ cups low sodium vegetable broth (or water)
- 1 cup canned corn (drained)
- 15 ounce can black beans (rinsed and drained)
- 1 red bell pepper (chopped)
- 4 green onions (sliced)
- 2 tablespoons minced fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- salt and pepper (to taste)
- guacamole or avocado (if desired)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 24%
CARBS 52G61% OF CAL
9G FIBER8G SUGAR35G OTHER
FAT 11G29% OF CAL
1G SAT9G 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
- 467mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 576mg
- Calcium
- 72mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.