Anne's Black Bean Quinoa Salad

Anne's Black Bean Quinoa Salad

Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 2
Scheduled for:
Lunch on Monday
Lunch on Tuesday

Ingredients for 2

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1/4 avocado(s) Avocado (optional)
1/4 can (15oz) Black beans, canned (or chickpeas)
1/8 cup Cilantro (coriander) (chopped)
1/4 tsp Cumin
1/4 tbsp Extra virgin olive oil
1/4 cup Frozen yellow corn kernels (or fresh if in season)
3/4 stalk(s) Green onion, scallion, ramp (sliced)
1/3 fruit Lime
1/10 cup Pumpkin seeds (lightly toasted, or raw)
1/8 cup Quinoa, uncooked
1/4 medium pepper(s) Red bell pepper (chopped)
1/4 pinch Salt
1/4 cup chopped Tomato


Cook quinoa in 1 1/2 cups water. Add frozen corn to cool quinoa and defrost corn.

Transfer cooked quinoa and corn to a serving bowl. Add rest of ingredients and mix well.

Gently stir in sliced avocado and sprinkle with pumpkin seeds just before serving.


Nutrition Facts

Per Portion

Calories 216
Calories from fat 65
Calories from saturated fat 9.4
Total Fat 7.3 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.2 g
Cholesterol 0
Sodium 228 mg
Potassium 561 mg
Total Carbohydrate 30 g
Dietary Fiber 8.0 g
Sugars 2.3 g
Protein 7.5 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.8
Meat Alternative 0.4
Vegetables 1.6

Energy sources

Recipe from:
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