🇧🇴 Bolivia

Quinoa Salad Recipe

Packed with protein-rich quinoa, corn, and fresh vegetables, this salad is perfect for a healthy lunch or a light dinner. Tossed in a zesty lime dressing and garnished with fresh cilantro, it’s a delightful and wholesome addition to any meal.

4 servings

Easy

1 hour total

Ingredients

1 cup quinoa, rinsed

2 cups water

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 small red onion, finely chopped

1 avocado, diced

1/4 cup fresh cilantro, chopped

1/4 cup lime juice (about 2 limes)

2 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

Instructions

‍Step 1

In a medium saucepan, bring 2 cups of water to a boil.

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Step 2

Add 1 cup of rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.

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Step 3

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.

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Step 4

In a large bowl, combine the cooked quinoa, 1 can of black beans (rinsed and drained), 1 cup of corn kernels, 1 diced red bell pepper, 1 finely chopped small red onion, and 1 diced avocado.

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