This is a great one-dish meal with the high quality protein provided by the whole grain, quinoa, and beans. Cool for summer lunches and easy to pack and take along to work or a picnic.
Lucia’s Quinoa Salad
Servings 8 servings
Calories 178kcal
Ingredients
Salad
- 1 cup quinoa raw
- 2 cups water or chicken-flavored broth
- 2 cups black beans cooked or canned and drained
- 1 ½ cups sweet corn fresh or whole kernel canned
- 1 ½ cups tomatoes diced
- 1 red sweet bell pepper diced (or orange)
- 4 scallions finely diced
- â…” cup cilantro fresh and chopped
Dressing
- 2 Tbs. Oil Substitute (or Extra Virgin Olive Oil)
- ½ tsp. cumin ground
- 1 clove garlic crushed
- ¼ cup lime juice
- ½ tsp. salt or to taste
Instructions
- Rinse the quinoa thoroughly for 2 minutes and strain through a very fine mesh strainer.
- Add to pot with boiling water or broth. Cover, reduce heat to low and simmer for 20 minutes or until the quinoa is soft and the liquid all absorbed. Allow to cool.
- In a small bowl, whisk all of the dressing ingredients together.
- In a large bowl, add the cooked quinoa with all the other salad ingredients.
- Pour dressing over the top and toss to combine.
- Chill for at least an hour for better flavor.
Notes
Serving Ideas – serve with carrot sticks and fresh fruit or a green salad to round out your meal.
Nutrition
Serving: 1 /8th | Calories: 178kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 128mg | Potassium: 465mg | Fiber: 7g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 28mg | Calcium: 36mg | Iron: 2mg
