Avocado & Corn Quinoa Salad
Quinoa salad with avocado, corn, jalapeno and tomato.
Shown with Southwest Black Bean Cake and Cilantro-Lime Crema*
Servings 8 1/2 cup
Calories 120kcal
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
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.*
Notes
*For a full meal, serve alongside Chef Kyle Niemiera's Southwest Black Bean Cake
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3.5g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 95mg | Fiber: 3g | Sugar: 0g