Servings: 10 servings 1x
Ingredients
Ingredients:
- 3/4 cups uncooked quinoa
- 1 1/2 cup water
- 1 medium bell pepper, diced
- ½ medium red or yellow onion, diced
- 1 cup grape tomatoes, sliced or halved
- 1(15-ounce) canned black beans, drain and rinsed
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
- 1 medium avocado, cubed
- 1/2 cup crumbled feta or Cojita cheese, optional (omit for dairy-free and vegan)
For the vinaigrette:
- 1/3 cup avocado oil or olive oil
- 2 limes, juiced (about ¼ cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/2 teaspoon fine salt
- Pinch of cayenne (optional – add for more heat)
Instructions
- Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance.
- Make the vinaigrette: In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside.
- Make the salad: Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste.
- Garnish with additional cilantro and with lime wedges if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days
Nutrition Information
- Serving Size: 3/4 cup (1/10 of recipe)
- Calories: 200
- Fat: 11 g
- (Sat Fat: 1 g)
- Sodium: 250 mg
- Carbohydrate: 21 g
- (Fiber: 6 g
- Sugar: 2 g)
- Protein: 5 g
- Cholesterol: 0 mg