Ingredients
Dressing:
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¼ cup extra-virgin olive oil
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1 tablespoon lime juice
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½ teaspoon kosher salt
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½ teaspoon ground black pepper
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½ teaspoon ground cumin
Quinoa Salad:
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1 ½ cups water
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1 cup dry quinoa (such as Quinta®)
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½ teaspoon kosher salt
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can yellow corn kernels, drained and rinsed
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½ cup finely chopped red bell pepper
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½ cup finely chopped red onion
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½ cup finely chopped fresh cilantro
Directions
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Make dressing: Whisk together olive oil, lime juice, salt, pepper, and cumin in a large serving bowl until combined.
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Make salad: Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
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Transfer cooked quinoa into the serving bowl with dressing. Add beans, corn, bell pepper, onion, and cilantro. Mix with a large spoon or wide spatula until combined.
Nutrition Facts (per serving)
| 483 | Calories |
| 18g | Fat |
| 69g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 483 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 3g | 13% |
| Sodium 1211mg | 53% |
| Total Carbohydrate 69g | 25% |
| Dietary Fiber 13g | 48% |
| Total Sugars 5g | |
| Protein 16g | 32% |
| Vitamin C 33mg | 36% |
| Calcium 79mg | 6% |
| Iron 5mg | 29% |
| Potassium 823mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
