Quinoa Salad with Black Beans and Corn
by Monique Ryan, MS RD CSSD LDN
Servings: 6 (2/3 Cup Per Serving)
| Nutrition Facts |
| Serving Size 2/3 Cup |
| | | | |
| Amount per serving |
| Calories 278 | |
| % Daily Value* |
| Total Fat 7.7 gg | |
| | Saturated Fat 1.1 gg | |
| | Trans Fat 0 gg | |
| Cholesterol 0 mgmg | |
| Total Carbohydrate 44.7 gg | |
| | Dietary Fiber 8.7 gg | |
| Protein 10.7 gg | |
| |
| Calcium | 54 mg |
| Iron | 4.8 mg |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Ingredients
1 cup quinoa
2 cups water
1 can black beans, rinsed and drained
1 cup fresh corn kernels
3 green onions, chopped
3 medium tomatoes, chopped
1 small red pepper seeded and chopped
2 tablespoons olive oil
Juice from one lime
2 teaspoons cumin
1 clove garlic, minced
⅛ teaspoon ground black pepper
Directions
- Cook quinoa in boiling water for about 15 to 20 minutes, or until all the water is absorbed and the little "tails" appear.
- Place the warm quinoa in a large bowl. Add the beans, corn, onion, red pepper, and tomato. Mix olive oil, lime juice, garlic, black pepper and cumin and stir into quinoa mixture.
- Salad can be served warm or at room temperature.