Mexiquinoa Salad

By rbotzl01

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

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

Preparation

Step 1

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.