Servings: 10 servings 1x
Ingredients
Ingredients:
- 2 cups cooked quinoa
- 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, drained and rinsed
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1 cup frozen corn, thawed
- 1 medium avocado, cubed
For the Dressing:
- 1/3 cup avocado oil or olive oil
- 2 limes, juiced (about ¼ cup)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- ¼ teaspoon chili powder
- 1/2 teaspoon fine salt
Instructions
- Cook quinoa according to package directions. Let quinoa cool. This step can be done 1-2 days in advance.
- Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn and avocado. Set aside.
- In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder and sea salt.
- Add the lime vinaigrette to the rest of the ingredients in the large bowl and toss gently to coat.
- Garnish with additional cilantro and serve with additional lime wedges.
Nutrition Information
- Serving Size: 3/4 cup (1/10 of recipe)
- Calories: 200
- Fat: 14 g
- Sodium: 120 mg
- Carbohydrate: 17 g
- (Fiber: 4 g
- Sugar: 2 g)
- Protein: 4 g