Description
Experience the vibrant taste of summer with this Southwest quinoa salad, bursting with fresh veggies, zesty lime dressing, and fluffy tricolor quinoa. Perfect for picnics or family dinners, this colorful dish is as nutritious as it is delicious—making healthy eating a delightful experience you’ll want to savor every week!
Ingredients
Scale
- 1 cup tricolor quinoa
- 1 can (15 oz) black beans, rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes (about 1/4 cup)
- 3 tbsp extra virgin olive oil
- 1 avocado, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water or broth; bring to a boil. Reduce heat to low and simmer for about 15 minutes until liquid is absorbed.
- While the quinoa cooks, chop the red bell pepper and halve the cherry tomatoes. Combine in a large bowl with rinsed black beans.
- In a small bowl, whisk lime juice, olive oil, cumin, chili powder, and salt. Pour over the veggie mixture and stir well.
- Fluff cooked quinoa with a fork and add to the bowl along with cilantro and diced avocado. Gently mix to combine.
- Allow flavors to meld for about 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg