Quinoa Salad
9 June, 2024
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Quinoa salad
Customise this recipe by adding other vegetables or ingredients such as diced cucumber, diced avocado, feta cheese, or roasted sweet potatoes. Enjoy!
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1 can 15 ounces black beans, drained and rinsed
- 1 cup corn kernels fresh, canned, or thawed if frozen
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 cup cherry tomatoes halved
- 1/4 cup chopped fresh cilantro or parsley
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder optional
- Salt and pepper to taste
- Avocado slices for garnish
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and let it cool to room temperature.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced red bell pepper, chopped red onion, halved cherry tomatoes, and chopped cilantro or parsley.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder (if using), salt, and pepper.
- Pour the dressing over the quinoa mixture and toss until everything is evenly coated.
- Taste and adjust the seasoning, adding more salt, pepper, or lime juice if needed.
- If desired, garnish the quinoa salad with avocado slices before serving.
- Serve the quinoa salad chilled or at room temperature as a nutritious and flavorful side dish or light meal.
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