Description
A nutritious and flavorful lunch bowl filled with quinoa, black beans, fresh vegetables, and a zesty lime dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn (fresh or frozen)
- 1 red bell pepper, diced
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and cook for about 15 minutes or until the water is absorbed.
- In a large bowl, combine the black beans, cherry tomatoes, avocado, corn, and red bell pepper.
- Once the quinoa is cooked, fluff it with a fork and allow it to cool slightly before adding to the vegetable mixture.
- Squeeze lime juice over the bowl and season with salt and pepper. Mix everything gently until combined.
- Serve immediately or store in the fridge for later.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Keep the avocado separate until ready to eat to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg