Description
A colorful and nutritious salad featuring quinoa, fresh vegetables, and a zesty dressing, perfect for meals or gatherings.
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
- In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes. Let it sit for 5 minutes, then fluff with a fork.
- In a large mixing bowl, combine cooked quinoa with black beans, corn, bell peppers, avocado, red onion, and cherry tomatoes.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the salad and toss gently.
- For optimal flavor, chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Chill the salad for enhanced flavors. Customize it with jalapeños for extra heat or other seasonal veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg