Quinoa and Black Bean Salad

Quinoa and Black Bean Salad is a vibrant, nutritious dish that’s perfect for a light lunch or a hearty side. Packed with plant-based protein, fiber, and a variety of fresh vegetables, this salad is not only filling but also bursting with flavor. The combination of quinoa and black beans provides a satisfying texture, while the tangy lime dressing ties it all together. This recipe is ideal for meal prep, picnics, or any time you need a quick and healthy meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, corn, red bell pepper, avocado, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper.
4. Pour the dressing over the quinoa and vegetable mixture and toss to combine.
5. Taste and adjust seasoning if necessary.
6. Serve immediately, or refrigerate for a few hours to allow the flavors to meld together.

This salad can be served chilled or at room temperature and makes a great dish for any occasion.