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Mexiquinoa Salad Recipe
May 03, 2012 @ 5:56 PM
Posted by
Daily Value: 17%
Servings: 4
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 331Daily Value: 17%
Servings: 4
Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 10g | 16% |
| Saturated | 1g | 7% |
| Carbs | 50g | 17% |
| Fiber | 9g | 35% |
| Sugars | 2g | 0% |
| Protein | 12g | 23% |
| Sodium | 832mg | 35% |
| Calcium | 59mg | 6% |
| Magnesium | 130mg | 33% |
| Potassium | 564mg | 16% |
| Iron | 4mg | 20% |
| Zinc | 2mg | 14% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 8mg | 13% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 166µg | 41% |
| Vitamin E | 2mg | 11% |
| Vitamin K | 35µg | 44% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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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.
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INGREDIENTS
- 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
DIRECTIONS
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.
Recipe Details
Adapted from "The Supernatural Kids Cookbook" by Nancy Mehagian (Huqua Press, 2011)
Servings: 4Cuisine: Mexican
Special Designations: Low-fat, Kid-friendly, Healthy
