Quinoa Salad

User Reviews

5.0

57 reviews
Excellent

Quinoa Salad

Our fresh and healthy Quinoa Salad recipe is addicting and bursting with fresh flavor. It's always the favorite summer side dish, or add some protein to make it a meal.

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Ingredients

Servings
  • 1 cup dry quinoa
  • 2 cups vegetable broth , chicken broth, or water
  • 15 ounce can black beans , drained and rinsed
  • 1 1/2 cups cherry tomatoes , halved
  • 5 green onions , chopped
  • 1/4 cup fresh cilantro , chopped
  • 1 avocados , chopped
  • Salt and freshly ground black pepper , to taste

Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 fresh limes , juiced
  • 3/4 teaspoon ground cumin
  • pinch crushed red pepper flakes
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Instructions

  1. Cook quinoa and vegetable broth according to package directions. Once cooked, fluff with a fork, then allow to cool for at least 20 minutes.
  2. Whisk dressing ingredients in a bowl: olive oil, lime juice, cumin, and red pepper flakes.
  3. Assemble: Transfer quinoa to a large bowl. Add black beans, tomatoes, green onions, cilantro and avocado. Pour dressing over salad and stir gently to combine. Serve immediatly.

Notes

  • Add Protein: Make it a meal by adding 12oz grilled chicken breast, shrimp, tofu or steak. 

Nutrition Information

Show Details
Calories 317kcal (16%) Carbohydrates 36g (12%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Sodium 596mg (25%) Potassium 657mg (19%) Fiber 10g (40%) Sugar 2g (4%) Vitamin A 553IU (11%) Vitamin C 16mg (18%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 317 kcal

% Daily Value*

Calories 317kcal 16%
Carbohydrates 36g 12%
Protein 10g 20%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Sodium 596mg 25%
Potassium 657mg 14%
Fiber 10g 40%
Sugar 2g 4%
Vitamin A 553IU 11%
Vitamin C 16mg 18%
Calcium 56mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

57 reviews
Excellent

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