Southwestern Quinoa SaladMy southwestern quinoa salad is a great starter or main. Veggies, quinoa, & fresh flavor in every bite. This dish also presents well with tons of colors.8 servings2 tbsp olive oil1 yellow onion, diced3/4 cup diced celery3/4 cup diced carrots3 cloves garlic minced1 cup red wine3 (15oz) cans black beans, drained and rinsed1 (15oz) can pumpkin1 (15oz) can diced tomatoes4 cups low sodium vegetable broth1 tbsp ground cumin1 tbsp hot saucesalt and pepper to taste
My Southwestern Quinoa Salad is an excellent plant based source of protein! This zesty salad is full of fresh Southwestern flavors and bright colors. Quinoa is a wonderful gluten-free grain like seed. Providing a great source of protein and non essential amino acids.
-From the Kitchen of Chris Freytag Ingredients you will need:
1 1/2 cups water
1 cup dry quinoa (Look for a box that says the quinoa is pre-rinsed or simply let regular quinoa soak in water for 15 minutes, drain, and rinse before cooking)
1/4 tsp salt
1 (15-ounce) can black beans, drained and rinsed
1 cup diced tomatoes
1/4 cup diced red onion
1/2 cup loosely packed fresh cilantro leaves, chopped
juice of 1 lime
3 tablespoons olive oil
Salt to taste
1) Place water, quinoa, and salt in a large sauce pan over high heat and bring to a boil 2) Cover and let boil 1 minute before reducing heat to low. Let simmer on low for 15 minutes 3) Remove quinoa from heat and let sit for 5 minutes 4) Add all remaining ingredients and stir to combine 5) Season with salt to taste before serving warm, room temperature or chilled Prep Time: 15 min Cook Time: 20 min Serves: 6 Calories: 245 Fat: 9g Protein: 9g Carbs: 34g 7g
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