Thursday, September 11, 2014

Southwestern Quinoa Salad

Oh, quinoa, how I love you so. As a source of complete protein, it is used as a staple in many vegetarian/vegan diets. Quinoa is quick and easy to cook, and it's incredibly versatile.

This recipe was inspired by...leftovers. I had some leftover ingredients in the fridge that I desperately needed to use up. I am not one for wasting food, especially healthy food!

Southwestern Quinoa Salad
Serves 2-3


  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tsp onion powder
  • 1/2 tsp Italian spices
  • 1/4 tsp cumin
  • 1/8 tsp cayenne
  • 1 tsp olive oil
  • 1/4 onion, chopped
  • 1/2 zucchini, chopped
  • 1 ear corn, cooked and kernels removed
  • 3/4 cup black beans
  • 1 chipotle pepper on adobo sauce, diced
  • Juice of 1/2 lime
  1. Combine quinoa, water, and spices in a saucepan. Cover and bring water to a boil, then reduce to a simmer. Cook until all of the water is absorbed, about 10-12 minutes. Set aside.
  2. Meanwhile, heat oil in a medium-sized skillet. Add onion and sauté for 2 minutes, until softened. Add zucchini to skillet and sauté for 2 minutes more. Then, add beans, corn, and chipotle pepper and mix thoroughly.
  3. Fluff quinoa with a fork. Add veggie mixture to the quinoa, and mix thoroughly. Add lime juice and salt if desired. Enjoy warm or at room temperature.

Nutrition information (based on 2 servings):
Calories: 339.2 calories,   Total carbohydrates: 59.8 gm,   Fiber: 11.1 gm,   Total fat: 6.2 gm,   Protein: 14.0 gm

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