This quinoa salad recipe is easy, fresh, flavorful, and packed with vegetarian protein. The best part about this salad is the versatility. You can enjoy it in a larger portion as a meal all on it’s own, you can mix it in with your favorite greens to add some staying power to a more traditional salad, or you can enjoy it as a side dish as part of your favorite meal, it can be enjoyed warm, and it can be enjoyed cold. With a variety of textures from the soft quinoa to the crisp corn, and flavors that blend well and don’t overpower one another this quick salad dish will be sure to impress. The options are really endless!
Yields: 1 servings | Serving Size: 1 recipe | Calories: 257 | Total Fat: 2 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 220 mg | Carbohydrates: 50 g | Dietary Fiber: 15 g | Sugars: 9 g | Protein: 14 g | SmartPoints (Freestyle): 8
- 1 cup cooked quinoa
- 1/2 cup black beans
- 1 tomato, chopped
- 1/2 red onion, chopped
- 1/3 cup fresh corn, removed from the cob
- 2 Tbsp lime juice
- 2 tsp cumin
- 1 tsp garlic salt
- While the quinoa is cooking (if it’s not already pre-cooked), chop all of the veggies and combine the rest of the ingredients into a large mixing bowl. Once the quinoa is cooked add to the rest of the ingredients. Stir until thoroughly combined and enjoy warm or cold as a side dish or a meal.