Eat Yourself Skinny · by Kelly Gellner★ 5.0 (7)
Summer Quinoa Salad
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 21%
CARBS 48G73% OF CAL
6G FIBER6G SUGAR35G OTHER
FAT 4G14% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer quinoa salad with black beans, corn, broccoli, and fresh basil dressed in lemon balsamic vinaigrette. Light, nutritious, and perfect for warm-weather meals.
mainamericansaladbowlbeans🥄 saucepan🍳 skilletdairy freegluten free
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup uncooked quinoa
- 1 1/2 cups vegetable broth (or chicken broth)
- 1 red onion (chopped)
- 7-8 mini sweet peppers (seeded and chopped)
- 1 cup broccoli florets (trimmed)
- 1 cup corn (fresh or frozen)
- 1 (15 oz) can black beans, rinse
- Handful fresh basil (chopped)
- Juice of 2 lemons
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp honey (or maple syrup)
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- Pinch of red pepper flakes
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 21%
CARBS 48G73% OF CAL
6G FIBER6G SUGAR35G OTHER
FAT 4G14% OF CAL
1G SAT4G 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
- 10m
- Cook
- 5m
- Sodium
- 342mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 342MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.