Mexican Quinoa Salad

2 Reviews
100% would make this recipe again

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Ingredients

??? quinoa ???
??? water ???
??? extra virgin olive oil ???
??? limejuice, freshly squeezed ???
??? ground cumin ???
??? cayenne pepper ???
??? paprika ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? black beans (canned) ???
??? canned corn ???
??? red onions, thinly sliced ???
??? mini-tomatoes (cherry, miniature or grape) ???
??? fresh cilantro, finely chopped ???
??? avocados ???

Method

  1. Cook the quinoa in the water then let it cool down 10 minutes.
  2. Meanwhile put the oil and lime juice in a salad bowl. Add the spices and salt then whisk using a fork until the vinaigrette is emulsified. Add the black beans, corn, onion, mini-tomatoes and cooked quinoa.
  3. Toss to combine. Add the avocado, chopped cilantro then serve.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

390

Fat

22 g

34 %

Saturated 2.9 g
+ Trans 0 g

15 %

Cholesterol

0 mg

Sodium

240 mg

10 %

Carbohydrate

44 g

15 %

Fibre

10 g

40 %

Sugars

4 g

Net Carbs

34 g

Protein

9 g

Vitamin A

19 %

Vitamin C

30 %

Calcium

7 %

Iron

44 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin E, Vitamin K
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B2, Vitamin B6, Zinc
Source of  :
Calcium, Vitamin B1, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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