Mexican Quinoa Salad

Mexican Quinoa Salad


1/2 Cup Quinoa
1 Can of Sweet Corn
7 Medium Tomatoes
3oz Black Beans
1 tbsp Fresh Cilantro
1 Red Onion
1 Cup Vegetable Stock
2 Cloves of Garlic
1 Lime
1 Jalapeño
1/2 tsp Cumin Powder
2 tbsp Olive Oil
Salt and Pepper

Sauté the chopped garlic, jalapeño and onions in the olive oil for 5 minutes over a medium heat till they soften and change colour, add in the vegetable stock, quinoa, chopped tomatoes, black beans, sweet corn and cumin powder and simmer for 20 – 25 minutes, stirring occasionally, add in the lime juice and season with salt and pepper, and serve with a scattering of chopped Cilantro leaves.

Nutritional Information

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
549 112 12.5g 1.8g 0 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
423mg 2245mg 95.3g 19.0g 18.0g 23.0g
Vitamin A Vitamin C Calcium Iron - -
73% 130% 16% 44% - -
Low in saturated fat No cholesterol High in dietary fiber Very high in magnesium Very high in phosphorus High in potassium
Dinner Lunch

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