Mexican

Veggie - Mexi salad topping is for Dinner.

Veggie - Mexi salad topping takes 2 minutes to prepare.

Veggie - Mexi salad topping takes 15 minutes to cook.

Veggie - Mexi salad topping makes 4 servings.

The ingredients for Veggie - Mexi salad topping are:

0.75 cup Whole Grain Quinoa
1.68 cup Eden Organic Black Soybeans (1 can 398 mL)
1 cup kernels Organic yellow Sweet Corn, Frozen
2 tsp Old El Paso Taco Seasoning
1.5 cup Water

Here is how you make Veggie - Mexi salad topping:

Put everything together in a pot with a lid and bring to a boil. Stir and turn down to medium-low then replace the lid and leave for 15 minutes.I like to serve this warm over a green salad with green onions, tomatoes and avocado. For the dressing I mix a bit more of the taco seasoning with an oil of your choice and lime juice. Serving Size: Makes 4 1cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user SAMANTHA_XXVII.

The nutritional information for Veggie - Mexi salad topping is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 273.7

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 168.0 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 9.3 g
• Protein: 15.1 g

Veggie - Mexi salad topping is Mexican cuisine.

The dietary needs meet for Veggie - Mexi salad topping is Vegetarian