Description
A colorful, nutritious salad featuring fluffy quinoa, black beans, corn, and fresh vegetables tossed in a zesty lime-cumin dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1½ cups corn kernels
- 1 large red bell pepper, diced
- 1 medium cucumber, seeded and diced
- ½ small red onion, finely diced
- 1 large avocado, diced
- â…“ cup fresh cilantro, chopped
- ¼ cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- ¼ cup pumpkin seeds (optional)
Instructions
- 1. Rinse quinoa until water runs clear. Bring broth to boil, add quinoa, reduce heat, cover and simmer 15 minutes. Let stand 5 minutes, fluff with fork, and cool completely.
- 2. Dice bell pepper, cucumber, and red onion into ¼-inch pieces. Prepare corn if using fresh.
- 3. Whisk together lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
- 4. Combine cooled quinoa, black beans, corn, bell pepper, cucumber, and red onion in large bowl. Add dressing and toss.
- 5. Just before serving, fold in avocado and cilantro. Top with pumpkin seeds if using.
Notes
Store without avocado for up to 3 days. Add avocado just before serving to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 11g