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Chili Lime Quinoa Black Bean Salad

URL: https://therealfooddietitians.com/tex-mex-quinoa-salad/

Ingredients

The salad

  • ¾ cup uncooked quinoa
  • 1½ cups water
  • 1 medium bell pepper, diced
  • ½ medium red or yellow onion, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup cilantro, loosely packed, stems removed and roughly chopped
  • 1 cup frozen corn, thawed
  • 1 medium avocado, cubed
  • ½ cup crumbled feta or Cotija cheese (optional)

The vinaigrette

  • ⅓ cup avocado oil or olive oil
  • 2 limes, juiced (about ¼ cup)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ½ teaspoon fine salt
  • pinch cayenne (optional)

Instructions

  1. Rinse the quinoa under cold water, then boil it with water in a saucepan.
  2. Reduce heat and simmer until water is absorbed, then let it sit covered for 5 minutes.
  3. In a small bowl, combine lime juice, oil, cumin, chili powder, garlic powder, and salt to make the vinaigrette.
  4. In a large bowl, combine cooled quinoa with bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado.
  5. Add the vinaigrette and toss to coat, adjusting salt to taste.
  6. Garnish with additional cilantro and lime wedges if desired.
  7. Store leftovers in an airtight container in the fridge for up to 3-4 days.

Nutrition Facts (estimated)

Servings
10 servings
Calories
200
Total fat
11g
Total carbohydrates
21g
Total protein
5g
Sodium
250mg
Cholesterol
0mg

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