This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
1 cup quinoa2 cups water1 teaspoon kosher salt1/4 cup fresh lime juice2 tablespoons olive oil1/8 teaspoon ground black pepper1 (14 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) can garbanzo beans, drained and rinsed1 bunch cilantro, chopped2 avocados, cubed1/4 cup crumbled cotija cheese
Prep: 20 m | Cook: 20 m | Ready In: 2 h 40 m
- Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
- When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
Liked our weight loss recipe? Great! But we all know that healthy food alone won’t slim you down. Match your healthy diet with Belladel for outstanding results that last.
Read more here: https://www.youngnow.com/product/belladeltrial
Nutritional Information: Tex-Mex Quinoa Salad
Total Fat: 11.1g | 17 %
Saturated Fat: 2.0g
Cholesterol: 3mg | 1 %
Sodium: 515mg | 21 %
Potassium: 442mg | 12 %
Total Carbohydrates: 25.7g | 8 %
Dietary Fiber: 6.2g | 25 %
Protein: 6.3g | 13 %
Vitamin A: 614IU
Vitamin C: 11mg
Vitamin B6: 0mg