This take on “Texas Caviar” with the addition of quinoa lends an added punch of protein. It’s full of antioxidant-rich red vegetables and is a great source of iron, potassium, and dietary fiber. Savor it like a salad, spoon it over tacos, or scoop it like salsa; the variety of textures, flavors, and subtle spice makes this a party-perfect dish.
Use those stems
Cilantro stems are edible and, more importantly, highly flavorful—so don’t throw them out. Make sure they are well washed, as they can be sandy. Avoid any tough stems at the bottom of the plant, but use the tender part of the stem and chop it up, just as you would with the leaves.
- 1 cup red bell pepper finely diced
- 1 cup yellow bell pepper finely diced
- 1 cup orange bell pepper finely diced
- 1 cup corn
- 3/4 cup sliced red onion
- 14 oz can black beans drained and rinsed
- 1 1/2 cups cooked quinoa
- 2 cups grape tomatoes
- 1/2 jalapeño pepper de-seeded and very finely diced
- 1 cup chopped cilantro leaves and tender stems
- 1/2 tsp cumin
- 1/2 tsp chipotle powder
- 3 Tbsp extra-virgin olive oil
- 3 Tbsp lime juice
- In large mixing bowl, combine bell peppers, corn, onion, beans, quinoa, tomatoes, jalapeno pepper, and cilantro. In small bowl, combine cumin, chipotle powder, and salt. Sprinkle over salad along with olive oil and lime juice. Mix well.
Per serving: 257 calories; 9 g protein; 8 g total fat (1 g sat. fat); 41 g total carbohydrates (4 g sugars, 7 g fiber); 254 mg sodium
