A quick, easy and healthy quinoa salad that is great for lunches. Adapted from Eating Clean Magazine

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Name: Southwest Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/3 cup Fresh lemon juice; 1/3 cup Olive oil; 3 tablespoons Fresh Cilantro chopped; 1 cup quinoa rinsed, drained; 1 tsp Ground cumin; 1 can Corn drained; 1 can Black beans drained; 1 Tomato diced; 1 Zucchini diced

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INGREDIENTS

1/3 cup Fresh lemon juice
1/3 cup Olive oil
3 tablespoons Fresh Cilantro ; chopped
1 cup quinoa ; rinsed, drained
1 tsp Ground cumin
1 can Corn ; drained
1 can Black beans ; drained
1 Tomato ; diced
1 Zucchini ; diced

Servings

INSTRUCTIONS

In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.

In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.

In a large bowl, combine quinoa, corn kernels, beans, tomato, and zucchini. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.

NOTES

Portion into contains for a grab-and-go lunch.

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Nutrition

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Serving Size: 1 Serving (243g)
Recipe Makes: 6 Servings

Calories: 293
Calories from Fat: 56 (19%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 463mg		16 %
Potassium 696.6mg		18 %
Total Carbohydrate 50.4g		15 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 40.6g
Protein 12.2g		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.

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Calories per serving: 293

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