4.42857
7 ratings

Mexiquinoa Salad

Mexiquinoa Salad
Coco Conn

Mexiquinoa Salad

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.

Click here to see Healthy Recipes for Cinco de Mayo.

4
Servings
334
Calories Per Serving

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.

Nutritional Facts
Servings4
Calories Per Serving334
Total Fat10g16%
Sugar2gN/A
Saturated1g7%
Protein12g23%
Carbs50g17%
Vitamin A40µg4%
Vitamin B60.3mg15.5%
Vitamin C9mg16%
Vitamin E2mg12%
Vitamin K54µg67%
Calcium63mg6%
Fiber9g36%
Folate (food)170µgN/A
Folate equivalent (total)156µg39%
Iron4mg21%
Magnesium132mg33%
Monounsaturated6gN/A
Niacin (B3)2mg9%
Phosphorus302mg43%
Polyunsaturated2gN/A
Potassium598mg17%
Riboflavin (B2)0.2mg12.2%
Sodium646mg27%
Thiamin (B1)0.3mg20.5%
Zinc2mg14%