Tex-Mex Quinoa Salad With Chili-Lime Dressing
May 28, 2020
"A great side to grilled meats or a light lunch. Some quinoa comes rinsed and some don't...please read package before using. Using a blend of red and white quinoa is very pretty, but not necessary. Grilling the the corn makes it even it better. The cook time does not reflect the 4 hour refrigeration time. This makes 8 cups."
- Serving Size: 1 (216.9 g)
- Calories 262.6
- Total Fat - 8.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 287.5 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 9.1 g
- Sugars - 2.8 g
- Protein - 10.2 g
- Calcium - 62 mg
- Iron - 3 mg
- Vitamin C - 23.2 mg
- Thiamin - 0.3 mg
In a medium pot, combine quinoa and vegetable broth; bring to a boil over high heat.
Reduce heat to low, cover and simmer for 12-15 minutes or until quinoa is tender and broth has been absorbed.
Remove from heat and let stsand, covered for 10 minutes; cool completely.
Transfer cooled quinoa to a large bowl; add tomatoes, beans, corn, bell peppers, onions, jalapeno and cilantro; mix well.
Whisk together all dressing ingredients in a small bowl or measuring cup.
Pour over salad and mix well.
Cover and refrigerate for at least 4 hours.
Add diced avocados just before serving.
Tips & Variations
No special items needed.