Description
A refreshing and nutritious quinoa salad featuring avocado and black beans, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 1 cup black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare a large bowl and add the cooked quinoa as the base.
- Add the halved cherry tomatoes, diced cucumber, corn kernels, black beans, diced avocado, finely chopped red onion, and fresh cilantro into the bowl.
- In a separate small bowl, blend the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Drizzle the dressing over the quinoa mixture.
- Gently fold the ingredients together using a spatula, ensuring each component is coated in the dressing.
- Allow the bowl to rest for about 10 minutes to let the flavors mingle.
- Serve immediately, or chill in the refrigerator for up to 2 hours before enjoying.
Notes
- For a protein boost, consider adding grilled chicken or shrimp on top.
- You can swap quinoa for brown rice or farro for a delightful variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg