LUNCH
16
Quinoa is one of the most protein-rich foods we
can eat. When you have this high-protein, high-fiber
lunch, you won’t need an afternoon snack!
Serves:
20
Serving Size:
3 ounces
Prep Time:
20 minutes
Inactive:
10 minutes
Cook:
0 minutes
TOTAL:
30 minutes
INGREDIENTS:
• 3 cups organic quinoa
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 orange pepper, chopped
• 1 bunch fresh cilantro, finely diced
• 1 medium white onion, chopped
• 1 can black beans, rinsed
• 1 can low-sodium corn, drained
• 2 fresh jalapenos, seeded and diced
• Limes
• Salt
INSTRUCTIONS:
Prepare quinoa as instructed on package. (I cook mine in organic low-sodium chicken broth.) Once
cooked, let cool to room temperature. Once quinoa is ready, add red, yellow, orange peppers, onion,
beans, corn, jalapenos and cilantro. Mix well. Squeeze a few limes into mixture and mix. Salt to taste.
You can get creative and add whatever you like, for example, fresh spinach, asparagus, tomatoes,
chicken, etc.
NUTRITIONAL VALUE:
Calories: 80
Sodium: 117 mg
Fat: 1 g
Carbohydrates: 15 g
Protein: 3 g
Sugars: 2 g
QUiNOA SALAD WiTH A KiCK!
Christina from Store 1904
in Schaumburg, IL
per serving
80
CALORIES
