Mexiquinoa Salad

May 3, 2012 | 5:56 pm By Nancy Mehagian, Staff Writer Nutrition Calories per serving: 338 kcal Daily value: 17% Servings: 4 Carbohydrate, by difference 63 g Protein 14 g Total lipid (fat) 5 g Vitamin A, IU 225 IU Vitamin A, RAE 1 µg Vitamin C, total ascorbic acid 2 mg Vitamin E (alpha-tocopherol) 2 mg Vitamin K (phylloquinone) 2 µg Alanine 1 g Arginine 1 g Ash 3 g Aspartic acid 1 g Betaine 315 mg Calcium, Ca 53 mg Carotene, beta 5 µg Cholesterol 1 mg Choline, total 51 mg Cryptoxanthin, beta 1 µg Fatty acids, total monounsaturated 1 g Fatty acids, total polyunsaturated 2 g Fatty acids, total saturated 1 g Fiber, total dietary 9 g Folate, DFE 151 µg Folate, food 151 µg Folate, total 151 µg Glutamic acid 2 g Glycine 1 g Iron, Fe 4 mg Leucine 1 g Lutein + zeaxanthin 111 µg Lysine 1 g Magnesium, Mg 139 mg Manganese, Mn 1 mg Niacin 2 mg Pantothenic acid 1 mg Phenylalanine 1 g Phosphorus, P 349 mg Potassium, K 636 mg Proline 1 g Selenium, Se 5 µg Serine 1 g Sodium, Na 552 mg Starch 26 g Sugars, total 1 g Tocopherol, gamma 2 mg Valine 1 g Water 175 g Zinc, Zn 2 mg Powered by USDA
Photo by Ryan B.
Adapted from thedailymeal.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thedailymeal.com

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.

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