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Quinoa and Black Bean Salad
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
Equipment:
Mixing bowl
Measuring cups
Measuring spoons
Spoon
Cuisine Type: Vegetarian
This Quinoa and Black Bean Salad is a revitalizing and nutritious option that packs a punch of flavor and texture. With the nutty taste of quinoa and the hearty black beans, this salad isn’t only satisfying but also loaded with protein and fiber. Tossed with colorful vegetables and a zesty lime dressing, it makes for a perfect light lunch or a side dish for any meal.
This salad is also incredibly versatile, allowing you to customize it with your favorite ingredients or whatever you have on hand. Ideal for meal prep, this salad can be made ahead of time and stored in the refrigerator, making it a convenient option for busy weekdays.
The combination of fresh herbs, crunchy vegetables, and the slight creaminess of avocado creates a delightful balance. Enjoy it on its own, or serve it alongside grilled chicken or fish for a complete meal that everyone will love.
Ingredients:
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Start by cooking the quinoa according to the package instructions. Typically, this involves combining 1 cup of rinsed quinoa with 2 cups of water in a saucepan. Bring it to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Allow it to cool slightly before adding it to the salad.
- In a large mixing bowl, combine the black beans, diced red bell pepper, diced red onion, halved cherry tomatoes, and chopped cilantro. This mixture forms the colorful base of your salad, providing a variety of textures and flavors.
- Once the quinoa has cooled, add it to the mixing bowl with the other ingredients. Gently fold everything together to guarantee an even distribution of the ingredients without mashing the avocado.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a light dressing. Pour the dressing over the salad and toss gently to combine, allowing the flavors to meld.
- Finally, add the diced avocado just before serving, gently folding it into the salad to prevent it from becoming mushy. Taste and adjust the seasoning if necessary, adding more lime juice, salt, or pepper to suit your liking.
Extra Tips:
To enhance the flavor even further, consider adding some spices like cumin or chili powder to the salad or the dressing. If you’re looking for a bit of crunch, toss in some toasted pumpkin seeds or nuts. This salad can be stored in an airtight container in the refrigerator for up to three days, making it a great make-ahead option for lunches or picnics. Enjoy your vibrant and nutritious quinoa and black bean salad!
Enjoy your delicious Quinoa and Black Bean Salad!
