Description
A colorful and flavorful quinoa salad packed with protein and fresh vegetables, perfect for any meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup black beans, canned and rinsed
- 1 cup corn, canned or frozen
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 avocado, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the quinoa: Bring vegetable broth or water to a boil, add rinsed quinoa, reduce heat, cover, and simmer for approximately 15 minutes. Let sit for 5 minutes before fluffing with a fork.
- Combine the ingredients: In a large bowl, mix cooked quinoa, black beans, corn, diced peppers, avocado, onion, tomatoes, and cilantro.
- Prepare the dressing: Whisk lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl.
- Toss the salad: Pour dressing over the salad mixture and gently toss to combine.
- Taste and adjust: Adjust seasoning as desired.
- Chill: Refrigerate for at least 30 minutes for flavors to meld.
- Serve: Enjoy chilled or at room temperature, optionally garnished with extra cilantro.
Notes
For a vegetarian twist, pair it with roasted veggies or tortilla chips. To prevent avocado browning, add just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg