Recipe Details
Ingredients
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¼cupextra-virgin olive oil
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1tablespoonlime juice
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½teaspoonkosher salt
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½teaspoonground black pepper
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½teaspoonground cumin
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1 ½cupswater
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1cupdry quinoa (such as Quinta®)
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½teaspoonkosher salt
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1(15 ounce) canblack beans, drained and rinsed
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1(15 ounce) canyellow corn kernels, drained and rinsed
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½cupfinely chopped red bell pepper
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½cupfinely chopped red onion
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½cupfinely chopped fresh cilantro
Cooking Directions
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Make dressing: Whisk together olive oil, lime juice, salt, pepper, and cumin in a large serving bowl until combined.
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Make salad: Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
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Transfer cooked quinoa into the serving bowl with dressing. Add beans, corn, bell pepper, onion, and cilantro. Mix with a large spoon or wide spatula until combined.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories483 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 3g |
13% |
| Sodium 1211mg |
53% |
| Total Carbohydrate 69g |
25% |
| Dietary Fiber 13g |
48% |
| Total Sugars 5g |
|
| Protein 16g |
32% |
| Vitamin C 33mg |
36% |
| Calcium 79mg |
6% |
| Iron 5mg |
29% |
| Potassium 823mg |
18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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