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.

Bolivian Quinoa And Black Bean Salad

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

  1. 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.
  2. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, corn, red onion, and cilantro.
  3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Pour over the quinoa mixture and toss to coat evenly.
  4. 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