Mexican Quinoa Salad

Name: Mexican Quinoa Salad
Prep time: 15 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: Quinoa; 1 tablespoon Land O Lakes® Butter; 3/4 cup uncooked quinoa; 1 1/2 cups vegetable broth; Dressing; 1/4 to 1/3 cup chopped fresh cilantro leaves; 1/4 cup vegetable oil; 1/4 cup lime juice; 1 teaspoon finely chopped fresh garlic; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; Salt, if desired; Pepper, if desired; Vegetables; 1 cup frozen whole kernel corn *; 1/2 cup red onion, chopped; 1 small (1/2 cup) red bell pepper, chopped; 1 (15-ounce) can black beans, rinsed, drained; 1 teaspoon finely chopped fresh garlic; Cilantro leaves, if desired

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

servings

Ingredients

Quinoa

1 tablespoon Land O Lakes® Butter

³/₄ cup uncooked quinoa

1 ¹/₂ cups vegetable broth

Dressing

¹/₄ to ¹/₃ cup chopped fresh cilantro leaves

¹/₄ cup vegetable oil

¹/₄ cup lime juice

1 teaspoon finely chopped fresh garlic

¹/₂ teaspoon chili powder

¹/₂ teaspoon ground cumin

Salt, if desired

Pepper, if desired

Vegetables

1 cup frozen whole kernel corn

¹/₂ cup red onion, chopped

1 small (¹/₂ cup) red bell pepper, chopped

1 (15-ounce) can black beans, rinsed, drained

1 teaspoon finely chopped fresh garlic

Cilantro leaves, if desired

*Substitute fresh cooked corn kernels or canned corn.

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.
STEP 2

Whisk all dressing ingredients in bowl until combined.
STEP 3

Combine cooked quinoa, vegetables and dressing in large serving bowl; toss lightly. Refrigerate at least 30 minutes to blend flavors.
STEP 4

Garnish with fresh cilantro leaves, if desired.

Read the Story Behind the Recipe

250 Calories

13 Fat (g)

5 Cholesterol (mg)

550 Sodium (mg)

31 Carbohydrates (g)

6 Dietary Fiber

7 Protein (g)

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