Description
A protein-packed, vibrant Southwestern-inspired salad featuring fluffy quinoa, black beans, fresh veggies, and a zesty lime vinaigrette.
Ingredients
Scale
- 1 cup dry quinoa (rinsed)
- 1 can black beans (15 oz, drained)
- 1 can black-eyed peas (15 oz, drained)
- 1.5 cups sweet corn
- 2 bell peppers (diced)
- 1/2 cup red onion (minced)
- 1 cup cherry tomatoes (quartered)
- 1–2 jalapeños (seeded and minced)
- 1/2 cup fresh cilantro (chopped)
- 2 ripe avocados (diced)
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1 tbsp honey or agave
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse the quinoa and cook in water or broth for 15 minutes until fluffy; let cool.
- In a large bowl, combine the cooled quinoa, beans, peas, corn, peppers, onion, tomatoes, jalapeño, and cilantro.
- Whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper in a small jar.
- Pour the dressing over the salad and toss well.
- Gently fold in the diced avocado just before serving.
Notes
High in plant-based protein, rich in fiber, gluten-free, and perfect for long-term meal prep storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 285 kcal