Quinoa Salad Recipe with Black Beans, Corn & Avocado
This recipe was posted on 7/31/2019.
This plant-based quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.
I didn't grow up eating quinoa, but eating more plants will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.
I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.
You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.
Remember to rinse it before cooking to remove the bitter saponin coating.
Quinoa Salad with Black Beans, Corn & Avocado
Ingredients:
1 cup of quinoa, rinsed
2 cups of water or vegetable broth
15 oz can of black beans, drained and rinsed
1 cup corn, frozen or fresh
3/4 cup red onion, chopped
2 Roma tomatoes, chopped
2 avocados, pitted and diced
Juice of 1 lime
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon salt
1/2 cup cilantro, finely chopped
Instructions:
Combine quinoa and water in a small pot and bring it to a boil.
Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.
Use a fork to fluff your quinoa, then transfer to a large bowl.
Mix in cumin, chili powder, cayenne, and salt.
Allow the quinoa to cool, then add in all the remaining ingredients and mix until well combined.
Adjust seasoning to taste (I usually add all the spices again to make sure the vegetables have flavor).
Cover and chill in the fridge or eat it at room temperature.
Note: I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover. Consume this dish within 3 days.
Enjoy!
Check out the full recipe video below…
