Quinoa and Black Bean Salad
A refreshing and nutritious salad with quinoa, black beans, and fresh vegetables.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
Nutrition Facts
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Instructions
Rinse the quinoa under cold water to remove any bitterness. Drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper, avocado, and finely chop the red onion and cilantro.
In a large bowl, combine the cooked quinoa, black beans, red bell pepper, avocado, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine. Adjust seasoning if needed.
Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together.
Chef's Tips
- Quinoa Tip: Toasting the quinoa in a dry pan before cooking can enhance its nutty flavor.
- Make Ahead: This salad can be made a day in advance and stored in the fridge. Add the avocado just before serving to prevent browning.
- Protein Boost: Add grilled chicken or shrimp for extra protein.
- Spice It Up: Add a diced jalapeño or a dash of hot sauce for some heat.
- Serving Suggestion: Serve with tortilla chips or over a bed of greens for a complete meal.
