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Quinoa Bowl with Tomato, Corn, and Avocado
TASTEFOOD21Ingredients
15Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. fresh lime juice
- 1 Tbsp. balsamic vinegar
- 1 garlic clove (small)
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1/4 tsp. salt (or to taste)
- 1/4 tsp. freshly ground black pepper
- 1 dash hot sauce (such as Tabasco)
- 1/2 cup extra virgin olive oil
- 1 bunch lacinato kale (Tuscan/, ribs removed, torn into bite-size pieces)
- extra-virgin olive oil
- salt
- 3 scallions (white and green parts thinly sliced)
- 2 ears of corn (uncooked, husked, kernels cut from the cobs)
- 1 red bell pepper (seeded and diced)
- 1 poblano pepper (seeded and diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup red quinoa (or tricolor, cooked and cooled)
- 1 handful Italian parsley leaves (chopped, about 1/2 cup)
- 1 handful cilantro leaves (chopped, about 1/2 cup)
- 1 avocado (ripe but firm, cut into 1/2 inch pieces)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium630mg18% |
| Protein5g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A45% |
| Vitamin C110% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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