Description
A delicious and nutritious quinoa and black bean salad with bell peppers, cilantro, and lime.
Ingredients
Scale
- 1 cup dry quinoa (170 g, rinsed)
- 2 cups water or low-sodium vegetable broth (480 ml)
- 1 tbsp olive oil
- 1 small red onion (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 1 can black beans (15 oz (425 g), drained and rinsed)
- 1 cup corn kernels (150 g, fresh or frozen)
- Juice of 1 lime (about 2 tablespoons)
- ¼ cup fresh cilantro (chopped)
Instructions
- Add the rinsed quinoa and water or broth to a saucepan and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the quinoa is fluffy. Remove from heat and fluff with a fork.
- Heat olive oil in a large skillet over medium heat. Add the diced red onion and cook until softened. Stir in the bell peppers and cook until tender. Add the garlic, cumin, smoked paprika, chili powder, salt, and black pepper, then stir until fragrant.
- Add the black beans and corn to the skillet. Stir well so everything is evenly coated with the spices and heated through.
- Add the cooked quinoa to the skillet and fold it into the bean and vegetable mixture. Squeeze in the lime juice and stir in the chopped cilantro. Cook briefly just until everything is well combined.
- Divide the quinoa and black bean mixture into serving bowls and serve warm. Add optional toppings if desired.
Notes
- Great served with avocado or salsa for additional flavor.
- This dish can be served warm or chilled.
- Make it ahead of time for meal prep!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg