Description
A vibrant and flavorful salad loaded with protein, veggies, and bold flavors.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 bell pepper, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 lime, juiced
- 1 tablespoon olive oil (optional)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the quinoa under cold water in a fine mesh sieve.
- Cook the rinsed quinoa in a medium saucepan with water or broth. Bring to a boil, then reduce heat and cover; simmer for 15 minutes.
- Prep the vegetables by chopping the bell pepper, avocado, and red onion, and halving the cherry tomatoes.
- Mix the dressing by whisking together lime juice, olive oil, cumin, salt, and pepper in a small bowl.
- Combine the cooked quinoa with the black beans, corn, bell pepper, avocado, cherry tomatoes, and red onion in a large mixing bowl. Drizzle with the dressing and toss gently.
- Garnish with fresh cilantro and serve.
Notes
Can be served chilled or at room temperature. Great for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quinoa salad, vegetarian salad, healthy recipe, meal prep, Mexican cuisine