Enjoy this mexican quinoa salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don't forget the leftovers They make an easy lunch on the go.
0.25 inch 1 medium zucchini, cut lengthwise into planks
6 tablespoon Extra virgin olive oil
0.25 cup Lime juice
1.5 teaspoon Ground Cumin
3 cup Cooked Quinoa
3 cup Baby Arugula
1 can No salt added black beans, rinsed
1 cup Pico de gallo, divided
0.5 cup Chopped Fresh Cilantro, Divided
0.75 cup Crumbled cotija cheese, divided
Nutrition value
526
calories per serving
22 g Fat19 g Protein59 g Carbs17 g FiberOther
Current Totals
22 g Fat
19 g Protein
59 g Carbs
17 g Fiber
MacroNutrients
Carbs
59 g
Protein
19 g
Fiber
17 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
438 mg
Iron
9 mg
Vitamin A
573 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
272 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
175 mg
Manganese
2 mg
Phosphorus
327 mg
Selenium
12 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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