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Quinoa, Corn and Black Bean Salad

Diabetic.Foodie's picture
  Quinoa 1 Cup (16 tbs)
  Red peppers 2 , roasted, peeled and diced
  Black beans 1 Cup (16 tbs) (Cooked Or Canned)
  No added salt sweet corn kernels 1 Cup (16 tbs) (Fresh Or Frozen)
  Radish 1⁄2 Cup (8 tbs), diced (White Or Red)
  Coriander 1⁄2 Cup (8 tbs), chopped
  Chili 1 Tablespoon, finely chopped
  Green onion 1 , chopped
  Lime vinaigrette 1 Tablespoon
  Grated lime rind 1 Teaspoon
  Brown sugar 1⁄2 Teaspoon
  Lime juice 2 Tablespoon
  Raspberry vinegar 2 Tablespoon
  Unsaturated oil 2 Teaspoon
  Horseradish cream 2 Teaspoon
  Tabasco sauce 1 Dash

1. Rinse quinoa thoroughly under cold running water. Drain well. Place 2 cups water in a saucepan. Bring to the boil. Stir in quinoa. Reduce heat. Cover. Simmer for 10-15 minutes or until water is absorbed and quinoa is transparent. Drain. Cool.
2. To make vinaigrette, place lime rind, brown sugar, lime juice, vinegar, oil, horseradish cream and tabasco sauce in a screwtop jar. Shake well to combine. Set aside.
3. Place prepared quinoa, peppers, beans, sweet corn, radish, coriander, chili and green onion in a bowl. Spoon over dressing. Toss to combine.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1709 Calories from Fat 280

% Daily Value*

Total Fat 32 g48.6%

Saturated Fat 4.5 g22.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 383.8 mg16%

Total Carbohydrates 297 g99.1%

Dietary Fiber 57.1 g228.5%

Sugars 27.6 g

Protein 74 g148.4%

Vitamin A 278.2% Vitamin C 633%

Calcium 39.5% Iron 119.5%

*Based on a 2000 Calorie diet

Quinoa, Corn And Black Bean Salad Recipe