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The Best Summer Quinoa Salad
Print Recipe
The most incredible summer quinoa salad with sweet peaches to compliment savory beans and pepper!
Course
Salad
Cuisine
American
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
8
side servings
Calories
238
Author
Kim
Ingredients
2
cups
cooked and cooled quinoa
1
red bell pepper
seeded and diced
2
tomatoes
diced and seeded
1
summer squash
diced (zucchini or cucumber would also be delicious)
1
can
black beans, drained and rinsed
15 oz
1
can
garbanzo beans (chickpeas), drained and rinsed
15 oz
3
peaches
pitted and diced (I used yellow peaches, but white peaches or nectarines would also be great)
1
small red onion
diced (about 1/2 cup)
1/4
cup
cilantro
chopped
1
avocado
pitted and diced
2
small jalapenos
with seeds and ribs removed (optional)
juice of 1 lime
1-2
teaspoons
salt
I used 2 teaspoons Hymalayan pink salt
1
teaspoon
dried dill weed
optional
Instructions
Toss all ingredients together in a large serving bowl.
Serve at room temperature or chilled.
Notes
Great served with chips or crackers, as a light main dish or a side dish. Enjoy!
Nutrition
Calories:
238
kcal
|
Carbohydrates:
39
g
|
Protein:
10
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Sodium:
668
mg
|
Potassium:
719
mg
|
Fiber:
11
g
|
Sugar:
8
g
|
Vitamin A:
1083
IU
|
Vitamin C:
39
mg
|
Calcium:
66
mg
|
Iron:
3
mg