Southwestern Quinoa with Chili-Lime Dressing
Original recipe calls for 3 tablespoons of lime juice. I like a lot of lime juice, so I usually use the juice of 5 to 6 limes. Black quinoa is difficult to find so I substitute with white quinoa.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains honey
dairy free
- 3 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 can black beans
- 1/2 cup extra virgin olive oil
- 1 pinch kosher salt
- few grinds freshly ground pepper
- 3 tsp honey
- 2 cups black quinoa cooked
- 2 each plum tomatoes seeded and chopped
- 1 cup corn kernels fresh or frozen
- 2 each scallions white and green parts sliced
- 1/2 cup red bell pepper chopped
- 1/4 cup red onion chopped
- 1/2 cup cilantro, loosely packed chop coarsely
- Carbohydrate 15.1392302989604 g
- Cholesterol 0 mg
- Fat 6.97000534137581 g
- Fiber 4.11527084369598 g
- Protein 3.96711744205748 g
- Saturated Fat 0.988006355634077 g
- Serving Size 1 1 Serving (111g)
- Sodium 27.0432164060486 mg
- Sugar 11.0239594552644 g
- Trans Fat 0.276821627933096 g
- Calories 132 calories
In a small bowl, whisk together lime juice, olive oil, salt, pepper, chili powder, and honey until emulsified. Combine remaining ingredients in a large bowl along with the dressing and gently fold together until well mixed and evenly coated. Season with salt and pepper to taste. Serve immediately or refrigerate.
