Description
A vibrant, protein-rich quinoa salad with black beans, colorful vegetables, and zesty lime dressing. Perfect for meal prep and completely plant-based.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn kernels
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, diced (optional)
- 1/4 cup pumpkin seeds (optional)
Instructions
- 1. Rinse quinoa thoroughly in fine-mesh strainer under cold water for 2 minutes.
- 2. Bring vegetable broth to boil, add quinoa, reduce heat to low, cover and simmer 15 minutes.
- 3. Remove from heat, let stand covered 5 minutes, then fluff with fork and cool completely.
- 4. Dice bell peppers and prepare corn. Soak diced red onion in cold water 10 minutes, then drain.
- 5. Chop cilantro and slice green onions.
- 6. Whisk together olive oil, lime juice, zest, cumin, paprika, salt, and pepper.
- 7. Combine cooled quinoa, beans, vegetables, herbs in large bowl.
- 8. Add dressing and toss gently. Let sit 30 minutes for flavors to meld.
- 9. Just before serving, fold in avocado and sprinkle with pumpkin seeds if using.
Notes
Store in refrigerator up to 5 days. Add avocado just before serving. Can be served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 11g