Rainbow Quinoa Salad

March 12, 2020
|
Created by Melanie Taylor, MS, RDN, CD
30 minutes
Serves 8
INGREDIENTS:
  • 1 cup cooked rainbow quinoa, cooled
  • 1/2 cup spinach or kale, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can low-sodium black beans, rinsed and drained
  • 1 avocado, diced
  • 1/4 cup asparagus, chopped
  • 1/4 cup red cabbage, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp pepper
DIRECTIONS:

In a medium bowl, add all the ingredients and stir to combine.

Nutrition Information: Serving size: 1/8th recipe; 164 Calories; 10g Total Fat (1.5g Saturated); 200 mg Sodium; 14g Carbohydrates; 3g Dietary Fiber; 1g Sugar (0g Added Sugar); 4g Protein