Ingredients
Units
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 bell pepper, diced (any color)
- 1 cup corn (fresh, frozen, or canned)
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.
- Prepare the Salad: In a large bowl, combine the cooked quinoa, black beans, bell pepper, corn, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Combine: Pour the dressing over the salad and toss gently to combine all ingredients. Adjust seasoning if needed.
- Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Substitutions: Add avocado or diced mango for extra flavor.
- Storage: Store in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 220kcal
- Fat: 9g
- Carbohydrates: 30g
- Protein: 8g