Southwest Quinoa Salad

 

Both black beans and quinoa are rich sources of zinc. Since you need to cook beans and grains, you can reduce or eliminate much of the phytate content, making that zinc available to you! They’re also both packed with iron. What’s more, the vitamin C in the salsa and peppers helps enhance iron absorption. And the citrate in the lime juice allows your body to absorb more zinc from your meal. What we’re saying is that getting lots of nutrition on a plant-based diet can be simple — and as this salad will prove to you, delicious!

Southwest Quinoa Salad

Ingredients

 2 ½ tbsp lime juice (freshly squeezed, +½ Tbsp as desired)

 ¼ tsp maple syrup (+¼ tsp as desired)

 ½ tsp ground cumin

 ¼ tsp (optional, See Chef’s Notes)

 ⅛ tsp allspice (rounded)

 2 cups organic quinoa (cooked and cooled, See Chef’s Notes)

 1 cup black beans (home cooked or BPA-free canned, drained, See Chef’s Notes)

 ½ cup avocado (+¼ cup as desired, chopped, tossed in squeeze of extra lime juice, See Chef’s Notes)

 ½ cup organic corn (frozen or BPA-free canned, drained)

 ½ cup organic salsa (mild or medium, See Chef’s Notes)

 ¼ cup red bell pepper (diced)

 ¼ cup cilantro (optional, chopped)

 3 tbsp green onion (+1 Tbsp as desired, just the green portion, chopped)

Directions

1

To a large bowl, add the lime juice, maple syrup, cumin, salt, and allspice. Whisk together.

2

Add quinoa, black beans, avocado (if serving soon after mixing, see note), corn, salsa, red pepper, cilantro, and green onions. Mix gently to combine fully.

3

Taste, adding extra lime juice and sweetener if desired (as well as any additional seasoning; see notes for salsa and salt).

4

Refrigerate until ready to serve.

https://foodrevolution.org/recipes/southwest-quinoa-salad/