Fiesta Quinoa Salad

By WEEK Producer


Ashley Simper, MS, RD, LDN



½ cup uncooked quinoa
½ ear or ½ cup cooked corn
½ cup black beans, drained and rinsed
½ cup red bell pepper, chopped
½ cup green onion, chopped
1 whole jalapeno, seeded and chopped
2 tsp cilantro, chopped
2 tbsp olive oil
Juice from 1 lemon
½ tsp cumin
½ tsp chili powder
½ tsp garlic powder
¼ tsp black pepper
1/8 tsp salt



1. In a small saucepan, add ½ cup uncooked quinoa to 1 cup boiling water. Reduce heat to medium and cook until all the water is absorbed, about 10 minutes. Fluff with fork.
2. Combine quinoa with remaining ingredients and toss gently. Refrigerate for 2 hours prior to serving cold. Can also be served as a hot dish. 
Makes 4 cups
Nutrition Information
Per ½ cup serving
Calories: 101
Total Fat: 4g
   Saturated Fat: 1g
Sodium: 38mg
Total Carbohydrates: 14g
   Dietary Fiber: 3g
Protein: 3g