SOUTHWESTERN QUINOA SALAD RECIPES

Name: Southwestern-style Quinoa Salad Recipe by Tasty
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 jalapeño, minced; 15 oz black beans; 15 oz corn; 3 roma tomatoes, diced; 1 cup quinoa, rinsed; 2 cups vegetable stock; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon salt; 1 teaspoon pepper; 1 avocado, cubed; 1 lime, juiced; fresh cilantro, to garnish

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY

Southwestern-style Quinoa Salad Recipe by Tasty image

Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Merle O'Neal

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Steps:

Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
Enjoy!

Nutrition Facts : Calories 1804 calories, CarbohydrateContent 204 grams, FatContent 96 grams, FiberContent 35 grams, ProteinContent 35 grams, SugarContent 31 grams

SOUTHWESTERN QUINOA SALAD RECIPE | MYRECIPES

Southwestern Quinoa Salad Recipe | MyRecipes image

This salad builds on quinoa's South American origins by adding other ingredients native to the Americas—beans, corn, and peppers—plus Southwestern seasonings. Look for quinoa next to other grains in your supermarket.

Provided by Roxanne Chan, Albany, California

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1?¼ cups quinoa, rinsed well and drained
? cup lime juice
1 tablespoon olive oil
½ teaspoon ground cumin
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1 cup chopped jicama
¾ cup chopped canned roasted red peppers (not oil-packed)
¼ cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons minced fresh jalapeño chili
Salt
Butter lettuce leaves

Steps:

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.
Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, jicama, roasted peppers, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt. Spoon over lettuce leaves.

Nutrition Facts : Calories 237 calories, CarbohydrateContent 44 g, FatContent 4.6 g, FiberContent 9.2 g, ProteinContent 8.7 g, SaturatedFatContent 0.5 g, SodiumContent 190 mg

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