Mexican Quinoa Salad
Mexican Quinoa Salad
Fresh vegetables and a tangy lime cilantro dressing complement the savory quinoa in this cold salad.
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15 min
Prep Time
1 hr 10 min
Total Time
6
servings Ingredients
Quinoa
1 tablespoon Land O Lakes® Butter
34 cup uncooked quinoa, rinsed
1 12 cups vegetable broth
Dressing
14 to 13 cup chopped fresh cilantro leaves
14 cup vegetable oil
14 cup lime juice
1 teaspoon finely chopped fresh garlic
12 teaspoon chili powder
12 teaspoon ground cumin
Salt, if desired
Pepper, if desired
Vegetables
1 cup frozen whole kernel corn
12 cup red onion, chopped
1 small (12 cup) red bell pepper, chopped
1 (15-ounce) can black beans, rinsed, drained
1 teaspoon finely chopped fresh garlic
Cilantro leaves, if desired
How to make
-
STEP 1
Melt butter over medium-high heat until sizzling. Add quinoa; stir to coat. Continue cooking 3-5 minutes or until quinoa is lightly browned. Add vegetable broth; continue cooking until mixture comes to a boil. Cover; reduce heat to low. Cook 20 minutes. Fluff with fork; set aside.
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STEP 2
Whisk all dressing ingredients in bowl until combined.
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STEP 3
Combine cooked quinoa, vegetables and dressing in large serving bowl; toss lightly. Refrigerate at least 30 minutes to blend flavors.
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STEP 4
Garnish with fresh cilantro leaves, if desired.
250 Calories
13 Fat (g)
5 Cholesterol (mg)
550 Sodium (mg)
31 Carbohydrates (g)
6 Dietary Fiber
7 Protein (g)
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