Southwestern Quinoa Salad Recipe

Southwestern Quinoa Salad Recipe

Southwestern Quinoa Salad

1)3 cups of water
2)Chicken or Vegetable Bouillon cube (or
vegetable)
3)1 ½ cups of quinoa, rinsed
4)½ tsp sea salt (optional)
5)Juice from 3 Limes
6)2 tsp cumin
7)½ tsp chili powder
8)1/8 tsp ground chipotle chili powder (or
cayenne)
9)2 T red wine vinegar
10)2 T olive oil
11)4 cloves of minced garlic
12)1 can black beans, drained
13)½ cup fresh or frozen corn (steam the
corn if using fresh)
14)½ red onion, diced
15)½ cup roasted red pepper, diced
16)1 T minced jalapenos
17)¼ cup cilantro
18)½ cup queso fresco (optional)
19)Salt and pepper to taste

DIRECTIONS:

  1. In a large pot combine water and chicken
    bouillon and bring to a boil. Add quinoa and salt
    and boil for 10 minutes.
  2. Remove from heat and rinse quinoa and place
    in a fine metal sieve or fine colander. Bring a fresh
    pot of water to boil. Place quinoa in the sieve over
    it. Cover with a kitchen towel and lid. Steam for 10
    minutes. Remove from heat and allow to cool.
  3. Meanwhile make the dressing by combining
    lime juice, cumin, chili powder, chipolte chili
    powder, vinegar, olive oil and garlic. (You can do
    this in a small bowl or in a blender)
  4. In a separate bowl, combine black beans, corn,
    onion, red pepper, jalapenos and cilantro.
  5. After quinoa cools, combine with black bean
    mixture. Stir in cheese if, desired.
  6. Toss with dressing and serve at room
    temperature or chilled.

Nutrition Facts:
Southwestern Quinoa Salad, 8 servings
Calories: 228.4 kcal
Water 75.02 g
Carbohydrate* (65%) 37.59 g
Protein (13%) 8.75 g
Total Fat (22%)5.72 g
Monounsaturated 3.06 g
Polyunsaturated 1.28 g
Saturated 0.75 g
Cholesterol 0.07 mg
Dietary Fibre 6.34 g
Alcohol (0%) 0 g
Vitamins:
Vitamin A 376.05 IU
Thiamin 0.18 mg
Riboflavin 0.18 mg
Niacin 1.47 mg
Pantothenic acid 0.58 mg
Vitamin B6 0.18 mg
Folate 90.25 mcg
Vitamin B12 0 mcg
Vitamin C 24.36 mg
Vitamin E 0.7 mg
ATE
Minerals:
Calcium 40.09 mg
Iron 4.06 mg
Magnesium 105.83 mg
Phosphorus 210.29 mg
Potassium 479.67 mg
Sodium 204.6 mg
Zinc 1.65 mg
Copper 0.35 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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