The Simple Veganista · by Julie | The Simple Veganista★ 5.0
Southwest Quinoa Salad
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 48%
CARBS 94G60% OF CAL
19G FIBER12G SUGAR63G OTHER
FAT 20G29% OF CAL
2G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful quinoa salad loaded with black beans, chickpeas, corn, and fresh vegetables, dressed with a cumin-lime vinaigrette. Vegan, gluten-free, and portable.
mainmexicansaladgrain bowlbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup dried quinoa, rinsed
- 1 3/4 cup water
- 1 can (15oz) black beans, drained and rinsed
- 1 can (15oz) chickpeas, drained and rinsed
- 1 can (15oz) sweet corn, drained
- large handful cherry tomatoes, sliced in half
- 1/2 cup diced red onion or green onions
- 1 small can of diced black olives
- 2 limes, juice of (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 tsp cumin
- 1/4 – 1/2 teaspoon chili powder
- 1/4 – 1/2 teaspoon salt, or to taste
- 1/4 cup cilantro, chopped
- avocado, diced or sliced (optional)
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 48%
CARBS 94G60% OF CAL
19G FIBER12G SUGAR63G OTHER
FAT 20G29% OF CAL
2G SAT18G 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
- 1185mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 832mg
- Calcium
- 129mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1185MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.