Mexican Quinoa Salad
This Mexican Quinoa salad is a great way to use quinoa!
How to Make This:
Ingredients:
1 cup Uncooked quinoa, rinsed in a mesh strainer, drained
2 cups Water
15 oz Canned black beans, rinsed and drained
1 1⁄2 cups Frozen corn kernels, thawed (or fresh or canned)
1⁄4 cup Cilantro, chopped
1⁄4 tsp salt
1/4 tsp chili powder
1 cup Member's Mark Mild fresh cilantro salsa
1⁄4 tsp Granulated garlic
1 cup Kroger Reduced fat 4 cheese Mexican blend finely shredded cheese
Instructions:
Rinse and drain quinoa, then cook it (I used a rice cooker for mine)
Once done, pour quinoa into a large bowl; let cool.
Add black beans, corn, salsa, cilantro, salt, chili powder, granulated garlic and cheese to quinoa; gently toss salad together.
Cover and refrigerate for at least 2 hours before serving.
Enjoy!
WW Points (Per Serving):
Makes 8, 1 cup servings. WW Points per serving - 3 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 8 servings
CALORIES: 194 TOTAL FAT: 4 g SATURATED FAT: 2 g CHOLESTEROL: 8 mg SODIUM: 401 mg CARBOHYDRATES: 23 g FIBER: 4 g SUGAR: 0 g PROTEIN: 9 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
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