Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing
Try this Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper to taste
- 1/4 cup olive oil
- 1 teaspoon minced garlic
- 1 cup black beans
- 1 cup cooked quinoa
- juice of 3 limes
- 1/2 teaspoon salt (or to taste)
- 6-8 cups chopped romaine lettuce
- 2 ears yellow corn
- 3 bell peppers diced (i used a combination of red yellow, and orange)
- 2 avocados, thinly sliced or diced
- 1/2 cup packed cilantro leaves
- Carbohydrate 28.2135985546197 g
- Cholesterol 0 mg
- Fat 4.7791694320121 g
- Fiber 6.58657146722486 g
- Protein 7.60833112143553 g
- Saturated Fat 0.547117558746782 g
- Serving Size 1 1 Serving (150g)
- Sodium 314.430603763233 mg
- Sugar 21.6270270873948 g
- Trans Fat 1.24675276726642 g
- Calories 180 calories
Season corn with salt and pepper to taste. Cook the corn by grilling for about 8-10 minutes over medium heat, rotating throughout) Cut corn off the cob and set aside.Combine all dressing ingredients in a food processor or blender and pulse until smooth.Combine lettuce, corn, black beans, bell peppers, avocados, and quinoa in a large bowl and toss to combine. Serve with dressing and garnish with lime wedges and additional cilantro if desired.
