Southwestern Quinoa Salad
With loads of clean ingredients, this salad is a powerhouse of nutrition and flavor.
Servings: 8 people
Calories: 226kcal
Ingredients
Quinoa Salad
- 1 cup quinoa uncooked
- 1 avocado ripe, peeled, pitted, and diced
- 1 cup corn kernels thawed, or cut from cooked and cooled corn on the cob
- 15 ounces black beans can, drained and rinsed
- 1 1/2 cups cherry tomatoes halved
- 1/4 cup cilantro coarsely chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lime juice freshly squeezed (from 1 lime)
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper optional
- 1/2 teaspoon kosher or sea salt
Instructions
- Bring 1 1/2 cups water and quinoa to a boil. Reduce heat to lowest setting and cover.
- Allow to cook for 15 minutes or until all water is absorbed. Turn off heat and leave quinoa covered on the burner for 5-10 minutes. Fluff with a fork.
- Chill quinoa in the fridge for at least 1 hour or overnight.
- Toss cooled quinoa with the remaining salad ingredients. Whisk together dressing ingredients. Add dressing to salad and toss to combine. Serve and enjoy!
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 225mg | Fiber: 8g | Sugar: 2g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7