Description
A vibrant and nutritious Mexican-Style Quinoa Salad packed with protein, perfect for vegetarians and vegans.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, bring 2 cups of water to a boil.
- Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
- In a large bowl, combine the cooked quinoa, black beans, corn, and red bell pepper.
- Squeeze lime juice over the salad and season with salt and pepper.
- Toss everything together until well combined.
- Garnish with fresh cilantro. Serve chilled or at room temperature.
Notes
For added flavor, try toasting the quinoa in the pot before adding water. Customize your salad by adding ingredients like diced avocado or cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg