1 Put the rinsed quinoa, salt and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
2 While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in lime juice (or lemon juice or water) helps take the edge off of them. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
3 When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste. Serve at room temperature.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 49 (17%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 16.9mg||1 %|
|Potassium 691.8mg||18 %|
|Total Carbohydrate 51g||15 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 41.7g|
|Protein 12.5g||18 %|
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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: 294
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