Tex-Mex Quinoa Salad
This Tex-Mex Quinoa Salad is cheesy, colorful, nutritious, and just unhinged enough to keep life interesting. Whether you serve it at your next potluck, family dinner, or Tuesday-night-I-don’t-want-to-cook meltdown, it will deliver.
Yield: 6
Calories: 238kcal
Materials
- 1 cup cooked quinoa (see Notes)
- 15 oz. can black beans, drained and rinsed
- 2 bell peppers, (any color or mixture) chopped
- 1 cup frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup red onion, chopped
- 1 tsp. cumin
- 1 tsp. salt
Instructions
- Preheat oven to 400° and lightly grease an 8 x 8" baking dish.
- In large bowl, combine all ingredients and stir. Pour into prepared baking dish.
- Bake uncovered for 35 minutes. Enjoy!
Notes
For 1 cup cooked quinoa, add 1/3 cup (uncooked) quinoa in small saucepan with 2/3 cup water. Bring to a boil, then reduce to low. Cover and simmer until most of the liquid is absorbed, about 15 minutes.
Nutrition
Calories: 238kcal | Carbohydrates: 31g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 496mg | Potassium: 507mg | Fiber: 9g | Sugar: 4g | Vitamin A: 442IU | Vitamin C: 39mg | Calcium: 182mg | Iron: 3mg