Copyright © 2018 by Emma Denton MS RDN

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Southwest Quinoa Salad

1⅓ cups quinoa, cooked

2⅔ cups water

1 cup corn, raw or cooked

1 cup black beans, cooked

1 cup tomatoes, chopped

8 scallions (green onions), sliced

1 avocado, chopped

Dressing:

¼ cup apple cider vinegar

¼ cup vegetable oil

1 Tbsp lime juice

½ tsp salt

½ tsp chili powder

½ tsp cumin

½ tsp garlic powder

Place quinoa in a mesh strainer and rinse under cold running water until water is clear. Add quinoa and 2 ⅔ cups water to saucepan and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until water is absorbed. Remove from heat and fluff quinoa with a fork. 

Prepare vegetables and mix with quinoa. In a separate bowl, combine dressing ingredients; then stir into quinoa and vegetables. 


Serves: 8

Serving size: 1 cup

Per serving: Calories 400; Total Fat 10g; Protein 7g; Carb 32g; Fiber 6.5g; Sodium 158mg; Calcium 31mg; Iron 2.3mg; Potassium 440mg