Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: sliced green onions, diced jalapeño, crumbled feta cheese
Instructions:
1. Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it cool.
2. Prepare the Salad:
- In a large mixing bowl, combine the cooked quinoa, black beans, diced red bell pepper, cherry tomatoes, diced red onion, and chopped fresh cilantro.
3. Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
4. Assemble the Salad:
- Pour the dressing over the quinoa and black bean mixture. Toss gently to coat everything evenly.
5. Add the Avocado:
- Gently fold in the diced avocado to avoid mashing it.
6. Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with optional toppings like sliced green onions, diced jalapeño, or crumbled feta cheese if desired.
7. Enjoy:
- Enjoy your delicious and nutritious Quinoa and Black Bean Salad as a satisfying meal or side dish!
This Quinoa and Black Bean Salad is not only packed with protein and fiber but also bursting with fresh flavors and vibrant colors. It’s perfect for meal prep, picnics, potlucks, or as a light lunch or dinner option. Enjoy!