Veggies Plus Salads

Mexican Quinoa Salad

Name: Mexican Quinoa Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1-1.5 cups water; 1 cob corn (or 1/2 cup cooked kernels); 1/4 red onion; 1 cup cooked black beans; 2 tomatoes; 1 avocado (ripe but firm) ); 1/2 cup cilantro; 1 jalapeño; 2 limes; salt; pepper

4 servings

分量

5 minutes

調理時間

20 minutes

総時間

料理を始める

材料

1 cup quinoa

1-1.5 cups water

1 cob corn (or 1/2 cup cooked kernels)

1/4 red onion

1 cup cooked black beans

2 tomatoes

1 avocado (ripe but firm) )

1/2 cup cilantro

1 jalapeño

2 limes

salt

pepper

手順

Add quiona, water, and sea salt to the Instant Pot. Place the trivet inside and place the cob of corn on top. Seal and set to 1 minutes on high pressure. Wait for full natural pressure release. For stove-top instructions see above in blog post.

In the meantime, finely chop red onion, dice tomato, chop cilantro, deseed and finely chop jalapeño, and set everything aside.

Cut off kernels of cooked cob of corn and set aside.

Cut avocado in half, pit and peel, and then dice. Do this last right before assembling the salad to keep fresh longer.

Assemble the salad by fluffing the quinoa and adding to a large salad bowl, then add chopped vegetables and fruits as well as black beans. Season with sea salt, pepper, and lime juice, then mix and serve.

栄養

サービングサイズ

カロリー

261 kcal

脂肪総量

7 g

飽和脂肪

1 g

不飽和脂肪

トランス脂肪

コレステロール

ナトリウム

177 mg

炭水化物総量

43 g

食物繊維

10 g

糖質総量

3 g

タンパク質