Mexiquinoa Salad Recipe
Daily Value: 17%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||166µg||41%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Pairs Well With
Exclusive from The Daily Meal
Super healthy quinoa, corn, black beans, and cilantro combine to make a festive and easy-to-make side dish, appetizer, or crowd-pleasing party dish. Make sure to rinse the quinoa before using to remove the saponins.
See all recipes for corn.
- 1 cup quinoa
- 2 cups vegetable broth, chicken broth, or water
- 1/2 teaspoon sea salt
- 1 cup cooked corn kernels
- 1 cup cooked black beans
- 3 scallions, sliced
- 1 small bunch cilantro leaves, chopped
- 2 tablespoons olive oil
- Zest and juice of 1 lime
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool.
Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve.
Adapted from "The Supernatural Kids Cookbook" by Nancy Mehagian (Huqua Press, 2011)Servings: 4
Special Designations: Low-fat, Kid-friendly, Healthy