Quinoa & Black Bean Salad
This vibrant and refreshing Quinoa & Black Bean Salad is packed with plant-based protein and fiber, making it an ideal post-workout meal. With fluffy quinoa, hearty black beans, juicy cherry tomatoes, and creamy avocado, all dressed in a zesty lime vinaigrette, this salad is a deliciously nutritious delight.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
1 cup quinoa
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water and drain.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed the water and is tender.
4. Remove from heat and let it sit, covered, for 5 minutes, then fluff the quinoa with a fork.
5. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, red onion, and cilantro.
6. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
7. Pour the lime vinaigrette over the quinoa mixture and toss gently to combine.
8. Serve immediately or refrigerate for an hour to let the flavors meld.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Enjoy cold or let it sit at room temperature for 15 minutes before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
