Ingredients for Quinoa Salad With Black Beans And Avocado
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil
- 1 ½ cups water
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ripe avocado, diced
- Cherry Tomatoes
- Red Onion
- Garlic Clove
- Red Bell Pepper
- Cilantro
- Lime
- 1 teaspoon ground cumin
- Salt to taste
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How to Make Quinoa Salad With Black Beans And Avocado
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
- Add 1 cup of rinsed quinoa and toast for 2-3 minutes, stirring frequently, until fragrant.
- Add 1 ½ cups of water, stir once, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- While the quinoa cooks, prepare the remaining ingredients: rinse and drain the black beans, dice the avocado, chop the red onion and cilantro, and mince the jalapeño (if using).
- In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, 1 teaspoon of ground cumin, and salt to taste.
- Taste and adjust seasoning as needed.
- Once the quinoa is cooked, remove from heat and fluff with a fork.
- Add the black beans to the quinoa and gently stir to combine and warm through.
- Let the quinoa cool slightly (about 5 minutes).
- Add the diced avocado, red onion, cilantro, and jalapeño (if using) to the quinoa mixture.
- Pour the dressing over the salad and gently toss to combine.
- Taste and adjust seasoning as needed. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
11g
Carbs
19g
