Try this Black Bean, Red Pepper, Corn, and Quinoa Salad recipe, or contribute your own.
Suggest a better description1. In 1-quart saucepan, heat 1 tablespoon oil over medium heat. Add quinoa and stir until toasted and aromatic--about 5 minutes. Stir in broth, cumin, and salt; heat to boiling over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed--about 15 minutes. Remove from heat and let stand 5 minutes. With a fork, fluff quinoa and set aside at room temperature to cool.
2. In a medium-size bowl, whisk together remaining 4 tablespoons oil, the lime juice, and black pepper. Stir in black beans, corn, tomato, red pepper, green onions, cilantro, chopped parsley, and cooked quinoa.
3. To serve, divide greens among 4 salad plates. Spoon quinoa mixture onto greens. Serve at room temperature or refrigerate until 30 minutes before serving.
Posted to EAT-LF Digest by Katherine Rodman
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 291 | ||
Calories from Fat: 66 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1403.7mg | 48 % | |
Potassium 783.4mg | 21 % | |
Total Carbohydrate 46.5g | 14 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 37.1g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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