Tex-Mex Quinoa Salad With Chili-Lime Dressing
Recipe: #35000
May 28, 2020
Categories: Side Dishes, Beans, Black Beans, Quinoa, Tomato, Southwest, Gluten-Free, High Fiber Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"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."
Original is 8 servings
Ingredients
- Salad
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- Dressing
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Nutritional
- Serving Size: 1 (228.5 g)
- Calories 269.4
- Total Fat - 8.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 286.4 mg
- Total Carbohydrate - 42.4 g
- Dietary Fiber - 9.2 g
- Sugars - 4.5 g
- Protein - 10.1 g
- Calcium - 70.8 mg
- Iron - 2.9 mg
- Vitamin C - 29 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a medium pot, combine quinoa and vegetable broth; bring to a boil over high heat.
Step 2
Reduce heat to low, cover and simmer for 12-15 minutes or until quinoa is tender and broth has been absorbed.
Step 3
Remove from heat and let stsand, covered for 10 minutes; cool completely.
Step 4
Transfer cooled quinoa to a large bowl; add tomatoes, beans, corn, bell peppers, onions, jalapeno and cilantro; mix well.
Step 5
Whisk together all dressing ingredients in a small bowl or measuring cup.
Step 6
Pour over salad and mix well.
Step 7
Cover and refrigerate for at least 4 hours.
Step 8
Add diced avocados just before serving.
Tips
No special items needed.
3 Reviews
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