Ingredients:

Mexican Brown Rice - Quinoa Salad


3 cups cooked brown rice, cooled
1 cup cup cooked quinoa, cooled
1/2 of a 15-ounce can no-salt-added black beans, rinsed and drained
2 medium poblano chili peppers, seeded and diced 
1 cup grape tomatoes, quartered
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
2 medium garlic cloves, minced
1/4 cup fresh lemon juice
1 tablespoon canola oil
1 teaspoon salt
1 ripe medium avocado, peeled, seeded and chopped

Nutritional Value:

Servings: 4
 
Serving Size 1 3/4 cups
 
Calories 370
 
  Calories from fat 12
 
  Calories from saturated fat 2
 
% Daily Value *
 
Sodium 600 mg 25 %
 
Total Carbohydrate 56 g 19 %
 
Dietary Fiber 12 g 48 %
 
Protein 10 g 20 %
 
 
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
 
How to Cook Mexican Brown Rice - Quinoa Salad 
 
Instructions:
 
Preparation
 
Combine all ingredients, except avocado, in a large bowl. Stir until well blended. Gently stir in the avocado. 
 

Servings: 4