Photo: Anna Pelzer
Tex-Mex Quinoa Salad
11 ingredients
20 min + 20 min
5 cups
openrecipes
"This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos."
Estimated Nutrition (whole recipe, rough)
740
Calories
20g
Protein
49g
Fat
64g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 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 cup quinoa
- 2 cups water
- 1 teaspoon kosher salt
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1/8 teaspoon ground black pepper
- 1 (14 ounce) can diced tomatoes with green chile peppers, drained
- 1 (14 ounce) can garbanzo beans, drained and rinsed
- 1 bunch cilantro, chopped
- 2 avocados, cubed
- 1/4 cup crumbled cotija cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes