Southwestern Quinoa Salad

Southwestern-Quinoa-Salad

Easy to make Southwestern Quinoa Salad recipe featuring Abithat’s Persian Lime Olive Oil, White Traditional Balsamic Vinegar & Ancho Chile Salt.

Southwestern Quinoa Salad
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Servings
8 Main
Servings
8 Main
Southwestern Quinoa Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 Main
Servings
8 Main
Ingredients
Servings: Main
Units:
Instructions
  1. Rinse quinoa thoroughly to rid it of its bitter coating. Place in a 2 quart saucepan with the vegetable broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool. Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, onion, jalapeno pepper, sweet red pepper and cilantro. Whisk vinegar, olive oil, ancho chile salt and cumin in a small bowl. Drizzle over quinoa salad, then toss.
Recipe Notes
Nutrition Facts
Southwestern Quinoa Salad
Amount Per Serving
Calories 316 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
Sodium 284mg 12%
Potassium 117mg 3%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
Vitamin A 22%
Vitamin C 99%
Calcium 0.4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
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