Rio Grande Quinoa Salad

35 minutes Prep: 15 minutes Cook: 15 minutes

343 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	lemon juice
3	tablespoons	olive oil
3	tablespoons	cilantro	minced
1	x	sea salt
1	x	black pepper	ground
1	cup	corn	fresh or frozen
1/2	cup	quinoa	rinsed well
1/2	teaspoon	cumin seeds	toasted
1	cup	black beans	cooked
1	medium	tomato	diced
3	tablespoons	red onion

Directions

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste; set aside.

In a small saucepan, bring 1-1/2 cups water to a boil and add corn.

Reduce heat and let corn simmer until tender.

Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin.

Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes).

Remove pan from heat and leave undisturbed for 5 minutes.

Fluff quinoa with a fork and allow to cool slightly.

In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.

Pour dressing over and toss gently to mix.

Refrigerate salad until ready to serve.

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Nutrition Facts

Serving Size 403g

Amount per Serving

Calories 343 31% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 33mg	1%
Total Carbohydrate 53.0g	18%
Dietary Fiber 9.0g	35%
Sugars 15.0g
Protein 10.0g	20%

Vitamin A	7%		Vitamin C	39%
Calcium	8%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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