Ingredients
- 1 cup quinoa, rinsed
- 1 3/4 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- Transfer the cooked quinoa to a large bowl and let it cool to room temperature.
- Add the diced red bell pepper, cherry tomatoes, black beans, red onion, cilantro, and avocado to the bowl with the quinoa.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine.
- Adjust seasoning to taste and serve the Quinoa Fiesta Salad at room temperature or chilled.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Medium saucepan Large mixing bowl Small mixing bowl Whisk
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Quinoa Fiesta Salad as a light and refreshing main dish or as a side to grilled meats or seafood.
Tips & tricks
For added crunch, consider topping the salad with toasted pepitas or chopped nuts before serving.
Cost
$12