Quinoa Salad
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Quinoa Salad
Elevate your lunch game with this vibrant and zesty quinoa salad! Packed with protein-rich black beans, creamy avocado chunks, and sweet corn kernels, this delightful dish is a burst of flavors in every bite. Drizzle on the fresh lime-cilantro dressing for an extra zing 🍋🌿. Perfect for meal prep or a quick, wholesome meal that leaves you feeling satisfied and energized. Dive into a bowl of goodness today! 🥑🥗
Ingredients:
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
For the Lime-Cilantro Dressing:
- 1/4 cup fresh lime juice (about 2-3 limes)
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup (optional)
- Salt and pepper to taste
Directions:
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and let it cool to room temperature.
- In a small bowl, whisk together the lime juice, olive oil, chopped cilantro, minced garlic, honey or maple syrup (if using), and a pinch of salt and pepper. Set aside.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced avocado, and finely chopped red onion.
- Pour the lime-cilantro dressing over the salad ingredients. Gently toss to combine, ensuring that the dressing is evenly distributed.
- Refrigerate the quinoa salad for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve the quinoa salad chilled. It’s great on its own as a light meal, or you can pair it with grilled chicken, fish, or tofu for a heartier option. Enjoy the fresh and vibrant flavors!
Nutritional Information:
- Calories: 350 calories
- Protein: 9g
- Carbohydrates: 52g
- Dietary Fiber: 10g
- Fat: 15g
- Serving Size: 1 (this recipe make 4 servings)