A healthy and refreshing Southwestern quinoa salad with lime dressing, black beans, and lots of vegetables. This would be great for a light lunch or as a side dish at your next barbecue.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 red bell pepper, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/3 cup feta cheese, crumbled. Juice of 2 limes. 3 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste.
Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool. In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, red onion, cilantro, avocado, and feta cheese. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine, ensuring everything is well coated. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Ajac Singletary
