Directions:
- Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 15 minutes. Stir corn into quinoa.
- In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
- Place quinoa and corn, red pepper, tomato, cucumber, scallions, jalapeno, and cilantro in large bowl. Add dressing and salt to taste; mix until combined.
- Serve immediately or hold briefly at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.62 Kcal (1778 kJ) | ||
| Calories from fat | 200.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.3g | 34% | |
|---|---|---|---|
| Sodium | 16.38mg | 1% | |
| Potassium | 596.28mg | 13% | |
| Total Carbs | 51.16g | 17% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 41.4mg | 69% | |
| Iron | 2.5mg | 14% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 176.96 Kcal (741 kJ) | ||
| Calories from fat | 83.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 34% | |
|---|---|---|---|
| Sodium | 6.82mg | 1% | |
| Potassium | 248.5mg | 13% | |
| Total Carbs | 21.32g | 17% | |
| Sugars | 0.91g | 9% | |
| Dietary Fiber | 2.55g | 24% | |
| Protein | 4.03g | 19% | |
| Vitamin C | 17.3mg | 69% | |
| Iron | 1mg | 14% | |
| Calcium | 17.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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