Mexican Quinoa Salad with Cilantro Lime Dressing

• porcje: 8 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

1 cup quinoa

2 cups vegetable broth

1/2 diced red onion

1 can corn, rinsed

1 can black beans, rinsed

2 peppers, diced (I used one red + yellow)

1 jalapeno, deseeded and diced

1/3 packed cup cilantro, chopped.

1/2 cup olive oil

1/4 cup lime juice (fresh squeezed)

1 clove garlic, chopped

1 tsp salt

1 tsp pepper

1 tsp cumin

1/4 cup chopped cilantro

Wskazówki

In a pot, add quinoa and veggie broth. Bring to a boil.

Once at a boil, cook for ~15 minutes or until all liquid is absorbed and quinoa is fluffy. Use a fork to fluff.

Prepare all vegetables and cilantro and combine in a large mixing bowl.

Add in quinoa and stir to combine.

For the dressing, mix all ingredients together in a small mixing bowl.

Pour overtop of the quinoa mixture. Stir to combine.

Serve at room temperature and store in fridge.

Wartości Odżywcze

• Wielkość Porcji: 1/2 cup
• Kalorie: 288
• Tłuszcz Całkowity: 15.9 g
• Tłuszcz Nasycony: 2.3 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 639.4 mg
• Węglowodany Całkowite: 31.6 g
• Błonnik Pokarmowy: 7 g
• Cukry Całkowite: 4.4 g
• Białko: 7.5 g