Tex Mex Quinoa Salad
Yield 2-4 servings
Ingredients
- 1 ½ cups cooked quinoa (read the Cooking Tips above)
- 1 cup frozen corn, thawed, drained
- 1 cup black beans, drained and rinsed
- ½ cup chopped peppers (any color)
- 2-4 tablespoons diced green onion
- ¼ cup chopped cherry tomatoes
- 1 ½ tablespoons good olive oil
- ½ teaspoon granulated garlic
- ½ fresh lime, juiced
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon, low sodium Tajin
- Optional - ¼ teaspoon chipotle powder
- Salt and pepper to taste
- Optional – fresh chopped cilantro
Instructions
- In a medium size bowl combine the cooked quinoa, olive oil, all of the spices including Tajin, and the lime juice. Stir gently but well.
- Fold in the corn, black beans, peppers, green onion, and chopped tomatoes.
- Check taste, season with salt and pepper if needed. Garnish with chopped cilantro if using.
- Serve immediately or chill and serve later.
Notes
- Recipe analysis is for a main dish - two servings.
- Analysis does not include the addition of extra salt to taste.
Nutrition Facts
Serving Size 1/2 recipe for a main dish, 1/4 for a side dish
Amount Per Serving | ||
|---|---|---|
Calories 397 | ||
% Daily Value | ||
Total Fat 13 g | 20% | |
Saturated Fat 2 g | 10% | |
Sodium 280 mg | 12% | |
Total Carbohydrates 59 g | 20% | |
Dietary Fiber 13 g | 52% | |
Protein 14 g | 28% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Empty Nest Eats at https://emptynesteats.com/tex-mex-quinoa-salad/