Photo: Anna Pelzer
Warm Vegetable and Quinoa Salad
10 ingredients
30 min + 25 min
4
openrecipes
A versatile quinoa salad recipe with carrots, corn, black beans and spinach. It’s simple enough to pull together quickly and high in healthy protein. Perfect for vegetarians and vegans, and, this quinoa salad recipe is naturally gluten-free as well.
Estimated Nutrition (whole recipe, rough)
618
Calories
22g
Protein
19g
Fat
96g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 1 whole Onion, Diced
- 1 cup Peeled,diced Carrots
- 2 cups Low Sodium Vegetable Broth
- 1 cup Quinoa
- 15 ounces, weight Of Canned Black Beans, Rinsed And Drained
- 8 ounces, weight Frozen Corn
- 1 cup Baby Spinach
- 1 pinch Salt And Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes