Bolivian Quinoa And Black Bean Salad
This Bolivian Quinoa and Black Bean Salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for dinner. Packed with protein, fiber, and flavor, this salad is a great addition to any meal.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup corn kernels
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, black beans, red bell pepper, corn, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour over the quinoa mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 35g
- Fat
- 8g
Supplies
Medium saucepan Large mixing bowl Small mixing bowl Whisk Measuring cups and spoons
Tools
Fork Knife
Serving suggestions
Serve the Bolivian Quinoa and Black Bean Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and satisfying meal.
Tips & tricks
For added flavor, you can also add diced avocado or crumbled feta cheese to the salad before serving.
Cost
$10