Description
A vibrant and flavorful quinoa salad packed with seasonal vegetables, black beans, and a zesty chili lime dressing.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup red onion, diced
- ⅓ cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the quinoa by rinsing 1 cup of quinoa in cold water. Combine with 2 cups of water in a medium saucepan, bring to a boil, then reduce heat and simmer for about 15 minutes.
- Prep the veggies by dicing the red bell pepper, halving the cherry tomatoes, and slicing the red onion, setting them aside in a large mixing bowl.
- Mix in the black beans and corn into the mixing bowl with the vegetables.
- Prepare the dressing by whisking together lime juice, olive oil, chili powder, salt, and pepper in a small bowl.
- Combine all ingredients by adding the cooled quinoa to the vegetable mix and pouring the dressing over the top, gently tossing everything together.
- Finish by folding in diced avocado and chopped cilantro, tasting and adjusting seasoning as necessary.
- Chill in the fridge for at least 30 minutes before serving to meld the flavors.
Notes
For best flavors, let the salad chill for a few hours or overnight. Avoid adding avocado until just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa salad, healthy recipe, vegetarian meal