Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup black beans, rinsed
- 1 red bell pepper, diced
- 1 cup corn
- 1 avocado, diced
- 2 tablespoons olive oil
- 1 lime, juiced
- Salt to taste
- Black pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff quinoa with a fork.
- In a large bowl, combine quinoa, black beans, bell pepper, corn, and avocado.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Serve chilled or at room temperature.
Notes
- Can substitute quinoa with brown rice.
- Add your favorite protein for extra nutrition.
- Great for meal prep and can be stored for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: balanced healthy recipes, quinoa salad, global cuisine, nutritious meals