Delicious cranberry Quinoa salad with corn, black beans, and cilantro!
1. Follow instructions on the box or bag of Quinoa (2 to 1 water ratio).
- Bring water to a boil
- Rinse Quinoa before adding to boiling water
- Reduce heat to low
- Cook 15 minutes or until tender. The germ will separate from some of the Quinoa when fully cooked. Totally normal
- Cool Quinoa in fridge or freezer (about 5 minutes)
2. Place remaining ingredients in a bowl to marinate until Quinoa is cooled.
3. Add cooled Quinoa to the marinated ingredients. Test for seasoning and adjust to your liking
Tips: I like a stronger vinegar flavor so I add a little more to the sauce. If eating with chips no salt needed. Otherwise salt to taste.
Make the night before for best results
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 404 | ||
Calories from Fat: 129 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.8mg | 2 % | |
Potassium 563.8mg | 15 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 50.6g | ||
Protein 11.9g | 17 % | |
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: 404
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