Southwestern Quinoa Salad
A salad that is easily portable and perfect for lunches or as a side dish to your main dish, Southwestern Quinoa Salad is packed with flavor, protein, and fiber.
Servings 4
Calories 214kcal
Ingredients
- 1 cup water
- ½ cup white quinoa
- 1 cup canned black beans
- ½ red bell pepper , diced small
- 1 mango , cut in small pieces
- 1 tablespoon finely chopped onion
- ½ cup cilantro chopped
- 1 large lime juiced
- 1 tablespoon grapeseed oil
- ¼ teaspoon cayenne pepper ,do this to your heat tolerance
- 1 teaspoon sugar
- ¼ teaspoon salt
Instructions
- Bring 1 cup of water to boil. Add quinoa and once it has come back to a boil, reduce heat and simmer about 12 minutes or until all water is absorbed. Remove from heat and place in mixing bowl to cool.
- Dice peppers, onions and mango into small pieces. Drain and rinse black beans. Measure 1 cup. Add vegetables and beans along with chopped cilantro to cooled quinoa.
- Whisk together grapeseed oil, cayenne pepper, sugar (or splenda), salt, and juice of one lime.
- Pour over quinoa mixture and toss to coat.
Nutrition
Calories: 214kcal | Carbohydrates: 36g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 437mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1487IU | Vitamin C: 44mg | Calcium: 39mg | Iron: 2mg
