Ingredients
Scale
- 1 cup quinoa
- 15 ounces black beans (canned)
- 10 ounces cherry or grape tomatoes (halved)
- 1 cup frozen corn (thawed)
- 1 red bell pepper (diced)
- 1/4 red onion (diced)
- 1 jalapeño (diced)
- 1/2 bunch cilantro leaves (chopped)
- 1/4 cup avocado oil or olive oil
- 2–3 tablespoons lime juice
- Salt to taste
Instructions
- Rinse the quinoa and drain well. In a pot, combine rinsed quinoa with garlic powder, cumin, salt, and water. Bring to a boil.
- Cover and reduce heat to medium-low; simmer for about 15 minutes. Remove from heat and let steam covered for another 5 minutes before fluffing with a fork.
- In a small jar, mix avocado oil, lime juice, agave syrup, and salt; shake until emulsified.
- In a large mixing bowl, combine cooled quinoa with black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro. Pour dressing over the top and mix well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg