Corn & Quinoa Salad
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Print Recipe
Print Recipe |
Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.
| Servings |
| 6side salads |
| Servings |
| 6side salads |
Ingredients
- 2 Tbsp lime juice fresh
- 2 Tbsp olive oil
- 1/2 tsp dried ancho pepper ground
- 1/4 tsp kosher salt
- 1/8 tsp onion powder
- 1 clove garlic peeled and minced
- 3 1/4 cups quinoa cooked
- 1 1/2 cups tomato cored and diced
- 1 1/4 cups cabbage shredded
- 1 1/4 cups black beans cooked or canned (rinsed and drained)
- 1/4 cup green pepper seeded and diced
- 1/4 cup corn thawed if purchased frozen
- 1 Tbsp green onion trimmed and thinly sliced, scallion
- 1 Tbsp cilantro chopped
- 1-2 corn tortillas 6” diameter
Servings: side salads
Units:
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Ingredients
Servings: side salads
Units:
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Instructions
- In large bowl, whisk together lime juice, oil, ancho pepper, salt, onion powder, and garlic.
- Add to bowl remaining ingredients except tortillas; toss well. Cover and chill.
- Cut corn tortillas in half, then cut each half crosswise into strips (“straws.”) Bake straws on parchment-lined sheet pan in preheated 400oF oven 2 minutes, or until golden. Cool.
- Portion corn quinoa salad to serve; top with a few tortilla straws for extra crunch.
Recipe Notes
Hungry? Serve atop your favorite lettuce greens or spring mix for a satisfying entrée.
Nutrition Facts
| Calories | 300kcal |
| Total FatSaturated Fat | 8g1g |
| Cholesterol | 0mg |
| Sodium | 550mg |
| Total CarbDietary Fiber | 47g7g |
| Protein | 10g |
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Recipe Notes Hungry? Serve atop your favorite lettuce greens or spring mix for a satisfying entrée. |
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.