Ingredients
Scale
- 1 cup dry quinoa (white, red, or tri-color)
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups corn (fresh, canned, or thawed frozen)
- 1 large red bell pepper, diced
- 1/2 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 large avocado, diced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Rinse the quinoa thoroughly in a fine-mesh strainer under cold water to remove its natural bitter coating. Place the rinsed quinoa and 2 cups of water or broth in a medium saucepan. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. Let it cool slightly before moving to the next step.
- While the quinoa cooks, prepare your fresh ingredients. Rinse and drain the black beans. Dice the red bell pepper and finely chop the red onion. If you are using fresh cilantro, give it a rough chop. Place the beans, corn, bell pepper, and onion into a large mixing bowl.
- In a small jar or bowl, whisk together the olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper. Taste the dressing and adjust the lime or salt according to your preference. This dressing will act as the flavor binder for the entire salad.
- Add the cooked and fluffed quinoa to the large bowl with the vegetables and beans. Pour the lime dressing over the mixture and toss everything together until well combined. Gently fold in the diced avocado and fresh cilantro right before serving to keep the avocado from mashing.
- Cook Time: 30 minutes