Description
A protein-packed and refreshing Southwest Quinoa Salad, perfect for meal prep lunches.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, avocado, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the quinoa mixture and toss to combine.
- Serve immediately or store in the refrigerator for meal prep.
Notes
- For added flavor, consider adding diced jalapeños or a sprinkle of chili powder.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg