Try this Mexican Quinoa Salad recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.
Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.
Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.
Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (709g) | ||
Recipe Makes: 1 | ||
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Calories: 695 | ||
Calories from Fat: 614 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.2g | 91 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 24.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2941.7mg | 101 % | |
Potassium 163.7mg | 4 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 22.5g | ||
Protein 1.3g | 2 % | |
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: 695
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