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Quinoa Taco Salad

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A vibrant and nutritious salad featuring quinoa, black beans, and fresh vegetables, perfect for sharing or enjoying solo.

Ingredients

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  • 1 cup quinoa
  • 2 cups water
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 bell pepper, diced
  • 1 small red onion, diced
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
  2. Cook the quinoa by combining it with water in a saucepan; bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
  3. Combine the cooked quinoa with black beans, corn, bell pepper, onion, avocado, and cherry tomatoes in a large bowl.
  4. Create the dressing by whisking together lime juice, olive oil, cumin, salt, and pepper in a separate bowl.
  5. Toss the dressing over the quinoa mixture and gently combine to coat.
  6. Garnish with fresh cilantro before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors improve as they meld together.

Nutrition

Find it online: https://recypez.com/quinoa-taco-salad/

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