Description
A quick, nutritious, and budget-friendly vegan school lunch idea, perfect for college students.
Ingredients
Scale
- 1 cup cooked quinoa
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup corn (canned or frozen)
- 1/4 avocado, diced
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions
- In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, and corn.
- Gently stir in the diced avocado.
- Drizzle the lime juice over the mixture and season with salt and pepper.
- Mix everything together until well combined.
- If using, sprinkle fresh cilantro on top for extra flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg