Fiesta Quinoa Salad Recipe

Fiesta Quinoa Salad Recipe

Fiesta Quinoa Salad Recipe for Home Preparation

1)1 cup of quinoa, rinsed
2)2 cups of chicken or vegetable broth
3)1 15oz can of corn, drained
4)1 red pepper, chopped
5)3 scallions, chopped
6)3/4 cup dried cranberries
7)3/4 cup carrots chopped
8)3 Tablespoons fresh cilantro
9)4 Tablespoons red onion, divided
10)3 cloves garlic, minced
11)4 T soy sauce
12)2 T lemon juice
13)½ cup olive oil
14)1 tsp cumin
15)1/8 tsp dried chipotle pepper
16)¼ cup raw almonds, chopped and
toasted (or pine nuts)
(optional – not included in nutrition data)
17)¼ cup roasted pumpkin seeds (optional– not included in nutrition data)


  1. Cook the quinoa using the stove top steaming
    method. Bring the broth to a boil and add in
    quinoa and salt to taste. Boil for 10 minutes.
    Drain quinoa and rinse with cool water. Rinse the
    pot and bring fresh water to a boil. Place quinoa
    in a metal colander and put over the boiling water.
    Cover with a clean dish cloth and lid. Steam for 10
    minutes. Remove from heat and allow the quinoa
    to cool. (Alternatively, you could also cook the
    quinoa in a vegetable steamer.)
  2. Meanwhile, in a large bowl, mix together corn,
    red pepper, scallions, cranberries, carrots, cilantro
    and 2 T of the red onion.
  3. In your blender combine remaining 1 T of red
    onion, garlic, soy sauce, lemon juice, olive oil,
    cumin and dried chipotle pepper. Pulse until well
  4. Combine quinoa and vegetable mixture
    and toss with dressing. Top with almonds and
    pumpkin seeds.

Nutrition Facts:-
Fiesta Quinoa Salad, 6 servings
Calories: 406.2 kcal
Water 209.03 g
Carbohydrate* (47%) 50.15 g
Protein (7%) 8.9 g
Total Fat (46%) 21.28 g
Monounsaturated 14.22 g
Polyunsaturated 3.02 g
Saturated 2.95 g
Cholesterol 0 mg
Dietary Fibre 5.86 g
Alcohol (0%) 0 g
Vitamin A 3126.66 IU
Thiamin 0.14 mg
Riboflavin 0.25 mg
Niacin 3.32 mg
Pantothenic acid 0.89 mg
Vitamin B6 0.25 mg
Folate 83.87 mcg
Vitamin B12 0.05 mcg
Vitamin C 53.4 mg
Vitamin E 3.51 mg


Minerals: Calcium 76.93 mg
Iron 4.72 mg
Magnesium 91.26 mg
Phosphorus 213.89 mg
Potassium 652.47 mg
Sodium 1052.59 mg
Zinc 1.59 mg
Copper 0.37 mg

*Note: USDA factors are used in calculating certain foods and do not necessarily follow the “4-4-9”
method. Percentages may not always add up to 100. Data source: USDA Nutrient Database, R17

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