Try this Mexican Quinoa Salad recipe, or contribute your own.
Suggest a better description1) Add quiona, water, and sea salt to the Instant Pot. Place the trivet inside and place the cob of corn on top. Seal and set to 1 minutes on high pressure. Wait for full natural pressure release. For stove-top instructions see above in blog post.
2) finely chop red onion,
dice tomato,
chop cilantro,
slice jalapeƱo
chop red paper
3) cook corn
4) cook jalapeno and red pepper
5) Cut avocado in half, pit and peel, and then dice. Do this last right before assembling the salad to keep fresh longer.
5) Assemble the salad by fluffing the quinoa and adding to a large salad bowl, then add chopped vegetables and fruits as well as black beans. Season with sea salt, pepper, and lime juice, then mix and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1159g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1243 | ||
Calories from Fat: 147 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 485.4mg | 17 % | |
Potassium 2586.7mg | 68 % | |
Total Carbohydrate 222.7g | 66 % | |
Dietary Fiber 40.7g | 163 % | |
Sugars, other 182g | ||
Protein 55.8g | 80 % | |
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: 1243
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