Tex-Mex Quinoa Salad
Prep Time
25mins
Time to Table
1hr 25mins
Servings
8 (1 cup per serving)
Ingredients
- 1 1/4 cups prewashed quinoa
- 2 1/2 cups water
- 1 cup frozen whole kernel corn
- 1/4 cup extra-virgin olive oil
- 1/4 cup Daisy Light Sour Cream
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 15 ounce can black beans, drained and rinsed
- 2 tomatoes, seeded and chopped
- 1 avocado, peeled and diced
- 1/4 cup chopped fresh cilantro
Ingredients
- 1 1/4 cups prewashed quinoa
- 2 1/2 cups water
- 1 cup frozen whole kernel corn
- 1/4 cup extra-virgin olive oil
- 1/4 cup Daisy Light Sour Cream
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 15 ounce can black beans, drained and rinsed
- 2 tomatoes, seeded and chopped
- 1 avocado, peeled and diced
- 1/4 cup chopped fresh cilantro
Directions
- In a 2 1/2-quart saucepan, cook the quinoa in water as directed on the package and cool.
- In an 8-inch nonstick dry skillet, cook the corn over medium-high heat for 4 to 5 minutes or until roasted, stirring frequently. Cool.
- In a large bowl, beat the olive oil, sour cream, lime peel, lime juice, salt, pepper and cayenne pepper until blended. Fold in the cooled cooked quinoa, roasted corn and all remaining ingredients until blended.
- Cover; refrigerate for at least 1 hour or until chilled.
- Calories:263
- Cholesterol:3
- Dietary Fiber:7
- Protein:8
- Sodium:259
- Total Carbohydrate:30
- Total Fat:13
