Southwestern Quinoa Salad

Name: Southwestern Quinoa Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave Butter lettuce; 425 grams can reduced-sodium black beans, rinsed and drained; 237 milliliters frozen corn kernels, thawed, or drained canned corn; 59 milliliters chopped fresh cilantro; 1 teaspoons ground cumin; 2 Tbsps minced fresh jalapeño chili; 237 milliliters chopped jicama; 79 milliliters lime juice; 1 Tbsp olive oil; 296 milliliters quinoa, rinsed well and drained; 2 Tbsps minced red onion; 177 milliliters chopped canned roasted red peppers (not oil-packed); 6 servings Salt

Southwestern Quinoa Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 255 calories, 10g of protein, and 5g of fat per serving. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have quinoa, ground cumin, corn kernels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.

Ingredients you will need

Quinoa