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RECIPE
14 INGREDIENTS2 STEPS10MIN

Mexican Quinoa Salad

4.6
5 Ratings

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384 Saved

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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This Mexican quinoa salad is shamefully easy to make. It is super flavorful and refreshing. The colourful ingredients create a beautiful dish to satisfy your appetite.
10MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 3/4 cups
Cooked  Quinoa
2/3 cup
Canned Corn
1
Medium  Tomato , finely chopped
1/2
Cucumber , finely chopped
1 handful
Fresh Cilantro , finely chopped
2 cloves
Garlic , minced
1/2 tsp
1/2 tsp
1 Tbsp
1 Tbsp
2
Jalapeño Peppers , deseeded, diced
(optional)

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Nutrition Per Serving

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CALORIES
401
FAT
8.7 g
PROTEIN
15.7 g
CARBS
66.7 g

Cooking Instructions

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Step 1
In a large mixing bowl, combine Quinoa (300 gram), Canned Corn (100 gram), Canned Black Beans (240 gram), Tomato (1), Cucumber (1/2), Garlic (2 clove), Salt (1/2 teaspoon), Paprika (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Olive Oil (1 tablespoon), Lime Juice (1 tablespoon), Apple Cider Vinegar (1 teaspoon), and Jalapeño Pepper (2).
Step 2
Gently mix everything together. Sprinkle some Fresh Cilantro (1 handful) onto the top and serve.

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Nutrition Per Serving
Calories
401
% Daily Value*
Fat
8.7 g
11%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
--
--
Carbohydrates
66.7 g
24%
Fiber
10.8 g
39%
Sugars
3.1 g
--
Protein
15.7 g
31%
Sodium
444.6 mg
19%
Vitamin D
--
--
Calcium
76.3 mg
6%
Iron
5.2 mg
29%
Potassium
808.6 mg
17%
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