Southwest Quinoa Salad
Southwest Quinoa Salad combines cooked quinoa with black beans, garbanzo beans, fresh vegetables like red onion, bell pepper, and tomatoes, and fresh cilantro. This mix offers a protein-packed, flavorful salad with fresh, crisp veggies and a citrus note if lime juice is added, suited for a light lunch or side dish.
Ingredients
- 2 cups quinoa cooked
- 15 ounces black beans drained
- 15 ounces garbanzo beans drained
- ½ cup red onion finely diced
- ½ cup red bell pepper finely diced
- 1 cup cherry tomatoes halved, or grape tomatoes
- ¼ cup cilantro minced
- salt to taste (about 1 to 2 teaspoons
- lime juice, optional
Instructions
- In a large bowl, combine all the ingredients.
- Chill to let the flavors meld.
Notes
- Toast quinoa in a dry pan until fragrant before cooking to deepen its flavor.
- Use fully cooled quinoa when assembling the salad if using leftovers, which improves texture.
- Customize the vegetables to what you have on hand; this salad adapts well to different produce.
- Allow the salad to chill and marinate to let flavors meld for better taste.
Nutrition Information
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 322
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 716mg | 30% |
| Potassium | 795mg | 17% |
| Fiber | 16g | 64% |
| Sugar | 3g | 6% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 37mg | 41% |
| Calcium | 101mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.