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Hey y’all! You’ve stumbled across one of Skinny Mom’s most popular recipes. So popular, in fact, that it made its way into my cookbook, SKINNY SUPPERS: 125 Lightened-Up, Healthier Meals For Your Family, along with 100 other brand-new, exclusive recipes! Click here to learn more about my journey to writing SKINNY SUPPERS. I’m so excited to share my new recipes with you and your families! xo, Brooke

 

This nutritious meal packs a punch with the added jalapeños that most salads are missing. Plus, it’s made with quinoa, so it gives you the protein you need to stay full all evening!

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

Skinny Suppers Cookbook - Weightloss

Quinoa Mexi Lime Salad

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

Recipe: Quinoa Mexi-Lime Salad

Prep time: 10 minutes + 1 hour of cool time

Cook time: 20 minutes

Yield: 8 servings

Serving size: 1 cup

Ingredients

  • 1¼ cup quinoa, dry and rinsed
  • 2½ cups low-sodium chicken broth (I like Pacific® Organic)
  • 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
  • 1 (15.25-ounce) can low-sodium whole kernel corn, drained and rinsed
  • 1 red bell pepper, diced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely diced
  • ⅓ cup lime juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have "spiraled out," 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes.
  2. In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeño. Add the cooled quinoa and stir to mix all the ingredients well.
  3. In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.
  4. Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.

Nutrition Information

Per Serving (1 cup):

Calories: 248

Fat: 8g

Carbohydrates: 38g

Fiber: 6g

Sugar: 5g

Protein: 8g

SmartPoints: 7

http://www.skinnymom.com/quinoa-mexi-lime-salad/

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.

Click here to see how Skinny Mom calculates SmartPoints.