A vibrant cold salad with quinoa, black beans, fresh vegetables, and zesty lime dressing.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa, rinsed
→ Legumes
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1 small cucumber, diced
06 - 1/2 small red onion, finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 1 avocado, diced
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1 tsp ground cumin
13 - 1/2 tsp chili powder
14 - 1/2 tsp sea salt
15 - 1/4 tsp black pepper
# Directions:
01 - Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, lower heat, cover, and simmer for 12–15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - Whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and black pepper in a small bowl until well blended.
03 - In a large bowl, mix cooled quinoa, black beans, cherry tomatoes, red bell pepper, cucumber, red onion, and cilantro.
04 - Pour the dressing over the salad and toss gently to ensure even coating.
05 - Fold the diced avocado into the salad just before serving to maintain freshness.
06 - Taste the salad and adjust seasoning as desired. Serve chilled or at room temperature.
