Mexican Quinoa Salad

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

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

• カロリー: 261 kcal
• 脂肪総量: 7 g
• 飽和脂肪: 1 g
• 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: 10 g