Southwest quinoa salad
190 cals, 7p, 22c, 5f (per meal)
2 cup(s) (479mL)
4 tbsp (60mL)
2 tbsp (30mL)
4 dash (2g)
1 tsp (2g)
1 cup cherry tomatoes (149g)
1 medium (119g)
1 cup (136g)
1 can(s) (439g)
1 cup (170g)
1
Cook the quinoa with the water according to the package instructions, usually simmering for about 15 minutes. Once cooked, fluff with a fork and set aside to cool slightly.
2
In a large bowl, mix together the lime juice, oil, garlic powder, cumin, and a pinch of salt.
3
Add the cooked quinoa to the dressing, along with the bell pepper, corn, and tomatoes. Stir to combine.
4
Next, add in the black beans and mix until fully incorporated.
5
Season to taste with salt and pepper, and serve.