Description

Quinoa and black bean salad is a colorful, nutritious dish that combines hearty quinoa with protein-packed black beans and fresh veggies. Tossed in a zesty lime dressing, this salad is perfect for summer gatherings or as a quick healthy lunch. Enjoy its vibrant flavors and textures, making it a crowd-pleaser at any occasion.

Ingredients

Scale

1 cup tricolor quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup bell peppers, diced (mix of red, yellow, or orange)
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 ripe avocado, diced
1/4 cup freshly squeezed lime juice
2 tbsp olive oil
Salt and pepper to taste

Instructions

Rinse quinoa under cold water until clear. In a saucepan, combine rinsed quinoa with 2 cups of water; bring to boil.
Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
In a large bowl, mix cooked quinoa with black beans, bell peppers, onion, and cilantro.
Gently fold in diced avocado.
Drizzle olive oil and lime juice over the mixture; season with salt and pepper. Toss gently.
Chill in the refrigerator for at least 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 220
Sugar: 2g
Sodium: 210mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Keywords: For added flavor, cook quinoa in vegetable broth instead of water. Feel free to substitute black beans with chickpeas or kidney beans. Store leftovers in an airtight container for up to five days.