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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. fusilli (uncooked, or elbow quinoa pasta)
- 1/2 Tbsp. olive oil (for pasta)
- 1 cup quinoa (cooked red or rainbow)
- 1 1/2 cups black beans (drained and rinsed, about one can)
- 1 large tomato (diced)
- 1 cup frozen corn (thawed)
- 1 red pepper (diced)
- 1 jalapeno pepper (seeded and diced)
- 1 red onion (medium, diced)
- 1 avocado (pitted and iced)
- dressing
- 1/4 cup lime juice
- 3 Tbsp. extra virgin olive oil
- 1 tsp. chia seeds
- 2 chipotle pepper in adobo sauce (minced)
- 3 cloves garlic (minced)
- 1/2 cup fresh cilantro (chopped)
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium590mg25% |
| Potassium1150mg33% |
| Protein21g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate100g33% |
| Dietary Fiber16g64% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C100% |
| Calcium10% |
| Iron35% |
* 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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