Corn & Quinoa Salad
Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.
Ingredients
- 2 Tbsp lime juice fresh
- 2 Tbsp olive oil
- 1/2 tsp dried ancho pepper ground
- 1/4 tsp kosher salt
- 1/8 tsp onion powder
- 1 clove garlic peeled and minced
- 3 1/4 cups quinoa cooked
- 1 1/2 cups tomato cored and diced
- 1 1/4 cups cabbage shredded
- 1 1/4 cups black beans cooked or canned (rinsed and drained)
- 1/4 cup green pepper seeded and diced
- 1/4 cup corn thawed if purchased frozen
- 1 Tbsp green onion trimmed and thinly sliced, scallion
- 1 Tbsp cilantro chopped
- 1-2 corn tortillas 6” diameter
Instructions
- In large bowl, whisk together lime juice, oil, ancho pepper, salt, onion powder, and garlic.
- Add to bowl remaining ingredients except tortillas; toss well. Cover and chill.
- Cut corn tortillas in half, then cut each half crosswise into strips (“straws.”) Bake straws on parchment-lined sheet pan in preheated 400oF oven 2 minutes, or until golden. Cool.
- Portion corn quinoa salad to serve; top with a few tortilla straws for extra crunch.
Notes
Hungry? Serve atop your favorite lettuce greens or spring mix for a satisfying entrée.
Nutrition
Calories: 300kcalCarbohydrates: 47gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 550mgFiber: 7g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.