Recipe: Quinoa Mexi-Lime Salad

| Recipe Index

This nutritious meal packs a punch with the added jalapeños that most salads are missing. Plus, it's made with quinoa, so it gives you the protein you need to stay full all evening!

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

Prep time: 10 minutes + 1 hour of cool time

Cook time: 20 minutes

Yield: 8 servings

Serving size: 1 cup

Ingredients

1¼ cup quinoa, dry and rinsed

2½ cups low-sodium chicken broth (I like Pacific® Organic)

1 (15-ounce) can reduced-sodium black beans, drained and rinsed

1 (15.25-ounce) can low-sodium whole kernel corn, drained and rinsed

1 red bell pepper, diced

6 green onions, thinly sliced

¼ cup chopped fresh cilantro

1 jalapeño pepper, seeded and finely diced

⅓ cup lime juice

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon black pepper

Instructions

In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have "spiraled out," 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes.

In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well.

In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.

Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.

Nutrition Information

Per Serving (1 cup):

Calories: 248

Fat: 8g

Carbohydrates: 38g

Fiber: 6g

Sugar: 5g

Protein: 8g

SmartPoints: 7

Copyright 2015 Womanista Wellness

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.