Southwestern quinoa salad
Discover the bold flavors of Southwestern cuisine with this vibrant quinoa salad. Packed with zesty spices and fresh ingredients, this dish is a delicious and nutritious choice for any meal.
Ingredients:
- 1 cup quinoa
- 1 cup fresh or frozen corn kernels
- 1 lime or lemon
- 1 small red onion, peeled and thinly sliced
- 1 red bell pepper, seeded and cut into small dice
- 1/2 cup fresh cilantro, chopped
- 1 cup cooked, rinsed black beans
- 1/4 cup vinaigrette
- salt, to taste
- pepper, to taste
- 4 cup mixed salad greens
- 1 cup raw pumpkin seeds
Instructions:
- Let the quinoa sit in cold water for 10 to 15 minutes, then rinse it in a sieve until the water becomes clear. Make sure it's well-drained.
- Boil 3/4 of water, then add the quinoa and mix thoroughly.
- Turn down the heat to low, cover the pot, and let it cook for 20 to 25 minutes, or until all the water is absorbed.
- Allow it to sit for 5 minutes and separate the grains with a fork. Keep it aside to cool down.
- Boil the corn kernels for 2 to 3 minutes, then cool them down, or you can use them raw.
- Grate the lime peel and finely chop it. Squeeze the lime to extract the juice and mix it with the grated peel.
- Mix the quinoa, corn, lime juice and zest, onion, capsicum, coriander, and beans with the dressing, combining gently (you can use your hands for this).
- Add seasoning to your liking and serve on top of salad leaves with a sprinkle of pumpkin seeds.
Summary:
- Calories: 2563 kcal
- Fat: 111 g
- Protein: 115 g
- Carbs: 310 g
- Potassium: 6102 mg
- Magnesium: 1520 mg