Zutaten für Aztecan Quinoa Salad
- 1 cup quinoa
- Pickling Cucumbers
- Red Onion
- Flat Leaf Italian Parsley
- Of Fresh Mint
- Olive Oil
- Red Wine Vinegar
- Lemon, Juice Of
- Salt
- Fresh Ground Black Pepper
- Romaine Lettuce Leaves
- Avocado
- Cracked Black Pepper
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Zubereitung von Aztecan Quinoa Salad
- Bring 3 quarts (approximately 2.8 liters) of water to a boil in a large saucepan.
- Add 1 cup of quinoa, stir gently, and return to a boil.
- Reduce heat to medium-low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork and rinse under cold water until cool.
- In a large bowl, combine the cooked quinoa with 1 cup chopped black beans, 1/2 cup chopped red onion, 1/2 cup chopped bell pepper (any color), 1/2 cup chopped cilantro, and 1/4 cup lime juice.
- Add 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, salt, and pepper to taste. Toss well to combine.
- Serve on a bed of romaine lettuce, topped with sliced avocado and freshly cracked black pepper.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
18g
Carbs
13g
