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DinnerSide DishesVegetarian
Chili Lime Quinoa Black Bean Salad
By Ava Mitchell
Ingredients
Servings
4
- •3 cup water
- •3 cup uncooked quinoa
- •1 medium bell pepper (diced)
- •0.5 medium red onion (diced or substitute yellow onion)
- •1 cup grape tomatoes (sliced or halved)
- •1 can black beans (drained and rinsed)
- •1 cup cilantro (loosely packed, stems removed and roughly chopped)
- •1 cup corn (frozen, thawed or canned)
- •1 medium avocado (cubed)
- •0.5 cup feta cheese (or cotija cheese, optional)
- •0.33 cup avocado oil (or olive oil)
- •2 medium limes (juiced)
- •0.5 teaspoon ground cumin
- •0.5 teaspoon garlic powder (or substitute one clove garlic, minced)
- •0.25 teaspoon chili powder
- •0.5 teaspoon fine salt
- •cayenne pepper (optional for more heat)
Instructions
- 1
Rinse 3/4 cup uncooked quinoa in a fine mesh strainer under cold water.
- 2
In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil.
Nutrition (per serving)
Calories
200
Protein
5g
Fat
11g
Carbs
21g
