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Mexican Quinoa Salad

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Mexican Quinoa Salad

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Course: Lunch
Cuisine: Mexican
Keyword: Mexican Quinoa Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 384kcal


  • 1 cup quinoa, uncooked
  • 15 ounce black beans, canned
  • 1 1/2 cup cherry tomatoes
  • 1 medium bell pepper, red
  • 5 stalk green onion
  • 1/8 cup cilantro
  • 1 1/2 cup corn, frozen


  • 5 tablespoon olive oil
  • 1 teaspoon cumin, ground
  • 1 clove garlic
  • 1 medium lime
  • 1 teaspoon salt

Serve With

  • 4 medium kiwi
  • 4 medium tangerine (mandarin orange)


  • Cook quinoa according to the package instructions.
  • Rinse and drain black beans; quarter cherry tomatoes, dice bell pepper and green onions, and chop fresh cilantro. Add all to a large mixing bowl, along with the corn.
  • Combine all five dressing ingredients in a small bowl and whisk together until thoroughly mixed; add to the veggie mixture, along with the cooked quinoa. Toss to combine.
  • Serve immediately or cover and chill until ready to eat.
  • Serve kiwi and oranges on the side.
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Calories: 384kcal | Carbohydrates: 58g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 672mg | Fiber: 12g | Sugar: 17g

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