Protein-Packed Quinoa and Black Bean Salad

🥘 Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup corn kernels
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• For the dressing:
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1
   In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
2. 2
   In a large bowl, combine the cooked quinoa, black beans, red bell pepper, corn, and cilantro.
3. 3
   In a small bowl, whisk together lime juice, olive oil, ground cumin, garlic powder, salt, and pepper to make the dressing.
4. 4
   Pour the dressing over the salad and toss to combine.
5. 5
   Gently fold in the diced avocado just before serving.
6. 6
   Serve chilled or at room temperature.

📊 Nutritional Information

• Calories: 480 kcal
• Protein: 15g
• Carbohydrates: 60g
• Fat: 18g
• Fiber: 12g

💡 Cooking Tips

• Rinse quinoa thoroughly before cooking to remove its natural coating, which can be bitter.
• For added flavor, cook quinoa in vegetable broth instead of water.
• To keep the avocado from browning, add it fresh just before serving.
• Feel free to substitute black beans with chickpeas or kidney beans if preferred.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.