Description
A vibrant and flavorful quinoa and black bean salad, perfect for meal prepping. It’s packed with protein and fresh ingredients, making it an ideal healthy lunch or light dinner.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook quinoa according to package directions using vegetable broth. Let it cool.
- In a large bowl, combine the cooked quinoa, black beans, red bell pepper, green bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the quinoa and bean mixture.
- Toss gently to combine all ingredients.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad tastes even better the next day.
- Add avocado just before serving for extra creaminess.
- For a spicier salad, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cold Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400
- Sugar: Approximately 5g
- Sodium: Approximately 400mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 16g
- Trans Fat: 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 12g
- Protein: Approximately 15g
- Cholesterol: 0mg