Food Security and Sustainability
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
Before you begin: Wash your hands.
- 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.
Serving size: ⅔ Cup
Calories: 278; Total Fat: 7.7g; Saturated Fat: 1.1g; Trans Fat: 0g; Cholesterol: 0mg; Total Carbohydrate: 44.7g; Dietary Fiber: 8.7g; Protein: 10.7g; Calcium: 54 mg; Iron: 4.8 mg.
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