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Name: Southwest Quinoa Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 cups water; 1 cup quinoa; 1/3 cup olive oil; 1/3 cup fresh lime juice; 4 tablespoons apple cider vinegar; 2-1/2 teaspoons ground cumin; 1 teaspoon jalepeno pepper finely minced (optional); 1-1/4 cup frozen corn kernels thawed; 1 cup red bell pepper diced; 1 14-ounce can black beans drained and rinsed; 1/3 cup fresh cilantro chopped; 1/4 teaspoon salt

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INGREDIENTS

2 cups water
1 cup quinoa
1/3 cup olive oil
1/3 cup fresh lime juice
4 tablespoons apple cider vinegar
2-1/2 teaspoons ground cumin
1 teaspoon jalepeno pepper ; finely minced (optional)
1-1/4 cup frozen corn kernels ; thawed
1 cup red bell pepper ; diced
1 14-ounce can black beans ; drained and rinsed
1/3 cup fresh cilantro ; chopped
1/4 teaspoon salt

INSTRUCTIONS

Bring water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow quinoa to cool.

Place the quinoa in a large bowl. Whisk the oil, lime juice, apple cider vinegar, cumin, and jalepeno (if using) in a small bowl. Stir the dressing into the quinoa. Toss the corn, red pepper, black beans, cilantro, and salt.

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Nutrition

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Serving Size: 1 Serving (556g)
Recipe Makes: 4 Servings

Calories: 415
Calories from Fat: 73 (18%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 2.4g
Cholesterol 0mg		0 %
Sodium 33501.7mg		1155 %
Potassium 1667.6mg		44 %
Total Carbohydrate 54.9g		16 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 50.2g
Protein 30.2g		43 %
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: 415

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