



If you’ve been reading my blog, then you know that I adore quinoa.
Quinoa tends to grow all by itself. I usually have enough leftover from one dish, to make another meal. In this case and easy salad.
(Not the best picture, but time was at a premium.)
This quino salad is high in protein and fiber, and has a really great kick. You could easily serve this as a simple supper with baked tortilla chips on the side.
Mexican Quinoa Salad
Serves 6
Ingredients
2 cups quinoa, cooked and cooled
1 can black beans, rinsed and drained
1 can corn
1 can chopped jalapeno peppers
½ small onion, diced
½ large green pepper , diced
2 large roma tomato, diced
1 tsp cumin
¼ cup cilantro, chopped
1 recipe Lime and Jalapeno Dressing
Combine ingredients and chill.
NUTRITION FACTS
Servings: 6
Amount Per Serving
Calories: 387
Total Fat: 4.33g
Cholesterol: –
Sodium: 539mg
Total Carbs: 70.74g
Dietary Fiber: 11.30g
Sugars: 2.39g
Protein: 16.98g
Old Weight Watchers Points 7
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
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