Ingredients
Scale
- 2 cups quinoa
- 1 can black beans, rinsed
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Salt to taste
- Black pepper to taste
Instructions
- Rinse the quinoa under cold water.
- Cook quinoa according to package instructions.
- In a large bowl, combine cooked quinoa, black beans, corn, and diced tomatoes.
- Add diced avocado and chopped cilantro.
- Drizzle with lime juice, and season with salt and pepper.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- This recipe can be served as a main dish or a side.
- Feel free to add other vegetables like bell peppers or cucumbers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and cooking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: gut health recipes, fiber-rich meals, quinoa salad