Quinoa Salad with Corn and Black Beans

1-1/2  cups		Eden Quinoa-Dry
1/3  cup		finely diced red onion
1-3/4  cups		Goya Black Beans-Canned, drained and rinsed
1  cup		Green Giant Whole Kernel Sweet Corn
1  cup		Grape Tomatoes - Santa Variety sliced in half
2  ounces		Athenos Garlic & Herb Feta Cheese Crumbles, crumbled (optional)
8  ounces		Skinless Chicken Breasts (diced or shredded)
2  tablespoons		TBS Extra Virgin Olive Oil
3  tablespoons		TBS lime juice (the juice of about two limes)
2  tablespoons		TBS water
1  teaspoon		1 fresh garlic clove, minced or jarred minced garlic
1  tablespoon		TBS cumin
1  teaspoon		Epazote (Optional)
1  teaspoon		dried Mexican or Greek oregano
1  teaspoon		chili powder, Ancho Chili Powder or Chipotle Powder
1  teaspoon		sea salt
1  teaspoon		Fresh ground pepper to taste

Tip: For nutritional information on all the ingredients in Quinoa Salad with Corn and Black Beans just click on each ingredient name. Then adjust the serving size for any Quinoa Salad with Corn and Black Beans ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.Place quinoa and 3 cups water in 1 1/2 quart saucepan and bring to boil. Reduce to simmer, cover and cook until all water is absorbed (about 15 minute.) Remove from heat, let cool and fluff with a a fork.
2.While quinoa is cooking, prepare the vinaigrette by combining the vinaigrette ingredients in a small bowl and whisking until well combined.
3.In a very large bowl, combine the cooled quinoa grain with the remaining ingredients (red onion, black beans, corn, tomatoes and chicken breast and feta cheese, if using).
4.Pour vinaigrette over the salad, and mix until well combined.
5.Serve as an entree or as a side salad with a main course.
6.Chill leftovers for quick lunches and dinners later in the week.

Quinoa Salad Nutrition Facts
Eight servings (2 cups per serving) - Includes chicken breast and feta

Amount Per Serving

Calories: 387
Total Fat: 9.0 g
Saturated Fat: 1.4 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 3.0 g
Cholesterol: 36.7 mg
Sodium: 146.4 mg
Potassium: 469.2 mg
Total Carbohydrate: 51.5 g
Dietary Fiber: 8.4 g
Sugars: 4.2 g
Protein: 26.6 g

Vitamins & Minerals
Vitamin A 8.3 %
Vitamin B-12 3.7 %
Vitamin B-6 22.3 %
Vitamin C 13.3 %
Vitamin D 0.0 %
Vitamin E 3.0 %
Calcium 6.7 %
Copper 8.3 %
Folate 20.4 %
Iron 28.8 %
Magnesium 16.1 %
Manganese 17.6 %
Niacin 37.2 %
Pantothenic Acid 7.1 %
Phosphorus 45.6 %
Riboflavin 60.1 %
Selenium 16.4 %
Thiamin 13.1 %
Zinc 8.3 %