Southwest Quinoa and Black Bean Salad
15min
15min
4
380
Chef's Note
For the best flavor, make this salad at least 30 minutes before serving to allow the flavors to meld. If preparing ahead, add the avocado just before serving to prevent browning. You can also add a sprinkle of crumbled cotija cheese or toasted pepitas for extra texture and flavor.
Tags
Ingredients
1 cup quinoa
2 cups vegetable broth
1 15-oz can black beans
1 cup corn kernels
1 medium red bell pepper
1 cup cherry tomatoes
1/2 medium red onion
1 large avocado
1/4 cup fresh cilantro
3 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Rinse 1 cup of quinoa under cold water using a fine mesh strainer.
- 2
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is tender.
- 3
While quinoa is cooking, drain and rinse 1 can of black beans.
- 4
Dice 1 medium red bell pepper and 1/2 medium red onion into small pieces.
- 5
Halve 1 cup of cherry tomatoes.
- 6
Chop 1/4 cup of fresh cilantro.
- 7
In a large bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 8
Once quinoa is cooked, fluff with a fork and let cool for 5 minutes.
- 9
Add the quinoa, black beans, 1 cup of corn kernels, diced red bell pepper, cherry tomatoes, and red onion to the bowl with the dressing.
- 10
Gently toss all ingredients until well combined.
- 11
Dice 1 large avocado and fold it into the salad just before serving.
- 12
Garnish with fresh cilantro and serve at room temperature or chilled.
Nutrition Information (per serving)
380
12g
52g
15g
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