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Southwestern Quinoa Salad

User Rating 5 Star Rating (3 Reviews)

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Quinoa and bean salad
Cultura/Magdalena Niemczyk - ElanArt/Riser/Getty Images
This colorful southwestern-style quinoa salad is great for those looking for an alternative to rice- or pasta-based salads. For those needing to eat gluten free, quinoa is a great option.

Cook Time: 15 minutes

Total Time: 15 minutes

Yield: 8 servings

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups fat-free, low-sodium gluten-free chicken broth
  • 1 cup fresh or thawed frozen corn
  • 1 15 ounce can low-sodium black beans
  • 1 cup grape tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, finely chopped
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 large lime or 2 small ones (about 1/4 cup)
  • 1 tbsp plus 1 tsp extra virgin olive oil
  • 1/2 tsp cumin

Preparation:

Rinse quinoa thoroughly to rid it of its bitter coating.

Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl. Drizzle over quinoa salad, then toss.

Per Serving: Calories 181, Calories from Fat 34, Total Fat 3.8g (sat 0.4g), Cholesterol 0mg, Sodium 94mg, Carbohydrate 29.8g, Fiber 4.4g, Protein 7g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Better than I thought it would be!, Member larsfh18

The recipe sounded good, so I decided to give it a try. I wasn't expecting anything phenomenal but this one is GOOD! I also sauteed some meatless chik tenders in cumin, garlic, cilantro in a little olive oil- would be great with chicken too if you are a meat eater.

14 out of 15 people found this helpful.

See all 3 reviews

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