Description
This Southwest Quinoa Salad serves as a masterclass in nutritional balance, featuring a refreshing crunch from fresh bell peppers paired with the protein-rich foundation of quinoa, balanced with complex carbohydrates, plant-based proteins, and heart-healthy fats.
Ingredients
Scale
1 cup Uncooked Quinoa (rinsed)
1 can (15 oz) Black Beans (drained and rinsed)
1 Red Bell Pepper (diced)
1 cup Frozen or Fresh Cor
1/2 Red Onion (finely diced)
1 large Avocado (diced)
1/2 cup Fresh Cilantro (chopped)
1/4 cup Extra Virgin Olive Oil
Juice of 2 Lime
1 tsp Raw Honey or Maple Syrup
1 tsp Cumi
1/2 tsp Chili Powder
Instructions
- Combine 1 cup of rinsed quinoa with 2 cups of water or low-sodium vegetable broth in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and let it cool completely
- In a small bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, and a pinch of salt
- Dice red bell pepper, red onion, and chopped cilantro. If using frozen corn, thaw and drai
- In a large bowl, mix cooled quinoa, black beans, corn, bell pepper, and red onio
- Pour the dressing over the salad mixture and toss gently. Let it sit in the refrigerator for at least 30 minutes
- Before serving, fold in diced avocado and fresh cilantro
Notes
Rinse quinoa under cold water before cooking to remove saponins.
Store salad in an airtight glass container for up to 4-5 days.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Lunch
- Method: Mixing
- Cuisine: Southwest American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 2 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg