Name: Avocado Black Bean Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 1 cup uncooked quinoa, rinsed and drained; 2 cups vegetable broth or water; 2 ripe avocados, diced; 1 (15 oz) can black beans, rinsed and drained; 1 cup cherry tomatoes, halved; 1 cup corn kernels (fresh, frozen and thawed, or canned); 1/2 red onion, finely diced; 1 red bell pepper, diced; 1/2 cup fresh cilantro, chopped; 2 tablespoons lime juice (from about 2 limes); 3 tablespoons extra virgin olive oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and freshly ground black pepper to taste

Instructions

Cook the quinoa

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Fluff with a fork and let cool for 10 minutes.
Prepare the dressing

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined. Set aside.
Combine the salad ingredients

In a large bowl, combine the cooled quinoa, black beans, corn, cherry tomatoes, red onion, and bell pepper. Toss gently to mix.
Add the avocado and dressing

Gently fold in the diced avocado and drizzle the dressing over the salad. Toss carefully to coat all ingredients with the dressing without mashing the avocado.
Finish and serve

Sprinkle the chopped cilantro over the salad and give it one final gentle toss. Taste and adjust seasonings if needed. Serve immediately or refrigerate for up to 2 hours before serving.

Avocado Black Bean Quinoa Salad

Ingredients

Instructions

Nutritional Information