This Low Calorie Mexican Quinoa Salad is just 97 calories and has 2.9g of protein per 1/2 cup (the perfect side dish size!)
It’s also naturally vegan and gluten free, and has less than 1g of sugar!
You could easily turn this side dish into a main course! Try adding in 1 cup of chicken, or an additional can of beans (to keep it vegan) and triple the serving side to 3 cups.
Low Calorie Mexican Quinoa Salad
What You’ll Find in this Article:
Ingredients in Healthy Quinoa Salad
I really love how charred corn looks and tastes. And if you have a Trader Joe’s near by, you can get frozen charred corn there!
However, regular frozen corn will work, as will leftover corn on the cob (just cut it all off) or canned corn.
Shopping List for Southwest Quinoa Salad:
Low Calorie Quinoa Salad:
- Olive oil spray
- Garlic cloves
- Quinoa
- Low sodium vegetable broth (or water)
- Frozen corn
- Black beans
- Red onion
- Fresh cilantro
- Avocado
Quinoa Salad Dressing:
- Fresh lime juice
- Homemade Taco Seasoning (or store-bought)
- Salt and pepper
How to Make Healthy Quinoa Salad
I don’t even bother to defrost the corn, the hot quinoa will do it for you! But you can defrost ahead of time if you want a hot side dish.
And you can enjoy this hot, warm, or cold (I love it cold!) which means you can make this low calorie southwest quinoa salad ahead of time!
Special Tip: If you make this healthy quinoa salad ahead of time, don’t cut the avocado before serving, as it will oxidize and brown. Alternatively you can cut it up and toss it in lime juice to stop it from browning.
How to Make Healthy Southwest Quinoa Salad:
- Heat a medium saucepan over medium heat, and spray with olive oil.
- Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add the quinoa and vegetable broth and bring to a boil.
- Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-15 minutes.
- Remove the quinoa from the heat, and set aside to cool a little.
- In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, onions, and cilantro.
- Pour the dressing over the salad and toss to combine.
- Top with avocado and serve warm or cold.
Low Calorie Mexican Quinoa Salad Recipe
This Low Calorie Southwest Quinoa Salad is a wonderful side dish! It’s just 97 calories per 1/2 cup (an above average side dish serving size) and holds well in the fridge for later.
More Low Calorie Side Dish Recipes:
Low Calorie Southwest Quinoa Salad
Ingredients
Low Calorie Quinoa Salad:
- Olive oil spray
- 2 garlic cloves minced
- 1 cup quinoa well rinsed and drained
- 1 ¾ cups low sodium vegetable broth (or water)
- 1 cup frozen corn
- 1 (15 ounce) can black beans drained and rinsed
- ½ red onion chopped
- 3 tablespoons fresh cilantro minced
- 1 avocado diced
Quinoa Salad Dressing:
- 3 tablespoons fresh lime juice
- 1 teaspoon Homemade Taco Seasoning (or store-bought)
- ⅛ cup water
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Heat a medium saucepan over medium heat, and spray with olive oil.
- Add the garlic and sauté for 1-2 minutes, until fragrant.
- Add the quinoa and vegetable broth and bring to a boil.
- Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-15 minutes.
- Remove the quinoa from the heat, and set aside to cool a little.
- In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
- Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, onions, and cilantro.
- Pour the dressing over the salad and toss to combine.
- Top with avocado and serve warm or cold.
Nutrition
Nutrition and Calories in Quinoa Salad
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