Imagine a vibrant, protein-packed meal that's not just a salad, but a culinary adventure waiting to explode with flavor! This Quinoa Salad with Avocado and Black Beans is your ticket to a delicious, nutritious lunch that will make your taste buds dance and your body thank you. Perfect for health-conscious foodies, meal preppers, and anyone looking to elevate their eating experience with a Mexican-inspired dish that's both incredibly tasty and ridiculously easy to make.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 avocado, diced
- 1/2 cup corn
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitter coating.
- In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it rest, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool slightly.
- While quinoa is cooling, drain and rinse the black beans. Dice the avocado into small, even cubes.
- Add black beans, corn, and diced avocado to the quinoa in the mixing bowl.
- Chop fresh cilantro and add to the bowl.
- Squeeze fresh lime juice over the salad and season with salt and pepper to taste.
- Gently toss all ingredients together, ensuring even distribution of flavors.
- Cover and refrigerate for 30 minutes to allow flavors to meld, or serve immediately at room temperature.
Tips
- Rinsing Quinoa is Crucial: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Broth vs. Water: Use vegetable broth instead of water for an extra layer of flavor that makes your quinoa more delicious.
- Cooling Technique: Let your quinoa cool slightly before adding other ingredients to prevent the avocado from becoming mushy.
- Flavor Boost: For an extra punch, consider adding some diced red onion or a touch of cumin to enhance the Mexican-inspired profile.
- Make-Ahead Magic: This salad actually tastes even better after sitting in the refrigerator for a few hours, allowing the flavors to meld together perfectly.
- Serving Suggestion: For added texture, consider toasting some pumpkin seeds or adding a sprinkle of crumbled queso fresco on top before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
