Avocado & Corn Quinoa Salad
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Print Recipe
Print Recipe |
Quinoa salad with avocado, corn, jalapeno and tomato.
Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*
| Servings |
| 81/2 cup |
| Servings |
| 81/2 cup |
Ingredients
- 1 tsp extra virgin olive oil
- 1/2 tsp garlic cloves peeled, minced
- 1/3 ea fresh jalapeño chili pepper seeded, minced
- 2 oz quinoa rinsed, drained
- 1/2 cup low sodium vegetable broth
- 1/2 cup low sodium black beans drained
- 1/4 cup tomato diced
- 1/4 cup whole kernel corn
- 2 Tbsp avocado pitted, peeled, diced
- 2 tsp cilantro leaves chopped
- 1 tsp lime juice
- 1/4 tsp dark chili powder
- 1/4 tsp ground cumin
- 1/8 tsp kosher salt
- 1/8 tsp black pepper table grind
Servings: 1/2 cup
Units:
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Ingredients
Servings: 1/2 cup
Units:
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Instructions
- In stockpot over medium-high heat, heat oil. Add garlic and jalapeno, sauté 2 to 3 minutes.
- Add quinoa and vegetable broth. Bring to a boil. Stir. Reduce heat. Cover.
- Simmer until quinoa is tender and liquid is absorbed, 15 to 20 minutes. Remove from heat. Let stand 10 minutes. Fluff with fork. Cool.
- Add remaining ingredients. Toss to mix.*
Recipe Notes
*For a full meal, serve alongside Chef Kyle Niemiera's Southwest Black Bean Cake
Nutrition Facts
| Calories | 120kcal |
| Total FatSaturated FatTrans Fat | 3.5g0g0g |
| Cholesterol | 0mg |
| Sodium | 95mg |
| Total CarbDietary FiberSugars | 18g3g<1g |
| Protein | 4g |
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Recipe Notes *For a full meal, serve alongside Chef Kyle Niemiera's Southwest Black Bean Cake |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.