A colorful salad that makes a nice summer supper or a vegetarian option for a lunch buffet.
Gently toss corn, cooked quinoa, black beans, jicama, walnuts, feta cheese and roasted peppers together with dressing in a large bowl. Arrange spinach on a large platter and top with quinoa mixture.
Per serving: 510 calories (240 from fat), 27g total fat, 4.5g saturated fat, 20mg cholesterol, 670mg sodium, 53g carbohydrates (15g dietary fiber, 8g sugar), 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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