Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup chopped cilantro
- 1 avocado, diced (optional)
For the Dressing:
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool slightly.
- In a large mixing bowl, combine the cooked quinoa, black beans, and corn.
- Add the diced red bell pepper, green bell pepper, red onion, and chopped cilantro to the bowl.
- In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine. If desired, add diced avocado just before serving.
Notes
- Spice it up: Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
- Add protein: Grilled chicken or shrimp can be added for a heartier meal.
- Cheese: Crumble some cotija or feta cheese on top for added flavor.
- Make it ahead: Can be stored in the refrigerator for up to 3 days.
- Grain variations: Substitute quinoa with brown rice or farro if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: Mexican, Southwestern
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg