This Southwest Quinoa Salad bursts with color, texture and flavor too! The combination of the quinoa, beans, corn, peppers and spinach not only makes for something pretty, but also gives a ton of nutrition.
Ingredients
⅓cupWhite Quinoa, 60g or 1 cup cooked: 185g
⅓cupBlack Beans, Canned (87g) or Cooked from dry (25g)
⅓cupCorn Kernels, Frozen/Canned/Roasted, 45g
6strips Red Bell Pepper, Sliced, 18g
1½cupsSpinach, Chopped, 45g
2TbspOnion, Chopped, 20g
½TbspCilantro, Chopped
1½tspJalapeño Peppers, Chopped, Optional, 6g
Sauce:
¼cupGreek Yogurt, 50g
¾tspLemon Juice
¼tspChili Powder
¼tspCumin Powder
¼tspDried Oregano
¼tspPaprika
¼tspPepper
⅛tspSalt
⅛tspGarlic Powder
⅛tspOnion Powder
Instructions
Rinse quinoa thoroughly in cold water (this is required to avoid any bitter taste).
Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed. Remove from heat and let it rest for 5 minutes. Fluff the quinoa with a fork and transfer to bowl.
In a small bowl, combine sauce ingredients and mix.
Toss quinoa, veggies and sauce in a large bowl.
Top with sliced avocado or guac and serve warm or cold.