Mexican-Inspired High Cholesterol-Lowering Quinoa Salad
A delicious and heart-healthy Mexican-inspired quinoa salad designed to support a diet aimed at lowering high cholesterol. This dish is rich in soluble fiber, plant-based proteins, and healthy fats while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked.
In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, avocado, and cilantro.
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour dressing over the salad and toss to combine.
Serve the quinoa salad chilled or at room temperature. Enjoy as a main dish or side dish.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 10 |
| Carbs (g) | 45 |
| Fiber (g) | 8 |
| Sugar (g) | 3 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |