Try this Quinoa, corn and black bean salad recipe, or contribute your own.
Suggest a better descriptionPrepare Quinoa by combining grain mixture ingredients in a medium saucepan. Cover and bring to a boil then lower heat and simmer 10-15 min. or until quinoa is still a little chewy. Set aside in refrigerator to cool.
For the vegetables, cook the corn in water until tender. Drain and set aside in refrigerator to cool. In a large bowl, combine scallions, peppers, black beans and tomatoes. Stir in cilantro and parsley.
For dressing, mix lemon juice with olive oil, garlic, cumin, coriander, cayenne, 1/2 tsp. salt and a little pepper.
When quinoa and corn are cool, add to other vegetables then stir together with dressing and adjust seasoning before serving.
Not all quinoa will require this much water. Depending on the quinoa, you may need to drain some of the water after cooking, or follow directions on the package to prepare.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (409g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 357 | ||
Calories from Fat: 66 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 153.3mg | 5 % | |
Potassium 774.7mg | 20 % | |
Total Carbohydrate 59.6g | 18 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 47.8g | ||
Protein 15.1g | 22 % | |
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: 357
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