Over the summer, I was scanning Pinterest for different, delicious but healthy recipes to try. I came across a blog called 86 Lemons which was filled with all sorts of posts about recipes, do-it-yourself projects, and other fun ideas. One of the recipes I tried (and I LOVE) is the Southwestern Quinoa Pasta Salad. It’s full of flavor, but also full of healthy nutrition. It’s also gluten-free and vegan.  It’s easy to make and serves eight people on average. The recipe and nutritional information is below. Enjoy!

SALAD INGREDIENTS:

8 ounces uncooked fusilli or elbow quinoa pasta 1⁄2 Tbsp olive oil (for pasta)

1 cup cooked red, regular or rainbow quinoa

11⁄2 cup black beans, drained and rinsed (about a can) 1 large tomato, diced, and corn, thawed or fresh

1 red bell pepper, diced

1 jalapeño pepper, seeded and diced 1 medium red onion, diced

1 avocado, pitted and chopped

DRESSING INGREDIENTS

1⁄4 cup lime juice or  1⁄2 cup. and 3 Tbsp. extra virgin olive oil

OR 3 Tbsp water + 1 tsp chia seeds

1-2 chipotle pepper in adobo sauce, minced*

3 cloves garlic, minced*

1⁄2 cup fresh cilantro, chopped

1⁄2 tsp sea salt*

1⁄2 tsp fresh ground black pepper*

STEP 1:

If using chia gel in place of olive oil, combine 3 tablespoons of water and 1 teaspoon of chia seeds. Mix well and set aside. Note from 86 Lemons: if you are planning on making this salad ahead of time the pasta will keep best with the addition of oil. If you don’t want to use the full 3 tablespoons for the dressing, simply toss the pasta with a little olive oil just after cooking.)

STEP 2:

Cook quinoa pasta according to package directions, being careful not to over or under cook. Drain and rinse. Toss with 1⁄2 tablespoon of olive oil.

STEP 3:

In a small bowl combine lime juice, olive oil or chia gel, chipotle pepper, garlic, cilantro, salt and pepper. 86L: See note regarding blender option.

STEP 3:

Combine cooked pasta with cooked quinoa, beans, tomato, corn, peppers and onion. Toss with dressing, reserving a little if desired. When ready to serve, add in avocado and additional dressing if desired

Nutritional Information:

Servings 8, Calories 328, Fat 11.7g, Carbohydrates 47.5g, Protein 11.8g, Cholesterol 0mg, Sodium 130mg, Fiber 9.9g, Sugars 3.6g,