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Mexican Quinoa Salad

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A vibrant and wholesome salad featuring quinoa, black beans, and fresh vegetables, perfect for gatherings or meal prep.

Ingredients

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  • 1 cup quinoa
  • 2 cups water
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa under cold water. In a pot, bring the water to a boil and add the quinoa.
  2. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
  3. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, avocado, red onion, and cilantro.
  4. Whisk together lime juice, cumin, salt, and pepper in a small bowl.
  5. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Add lime juice to the avocado to slow browning.

Nutrition

Find it online: https://www.thestationrecipes.com/mexican-quinoa-salad/

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