Quinoa Black Bean Avocado Salad: Fresh and delicious!
Quinoa and Black Bean Salad with Avocado is a nutritious and satisfying dish. Here’s a recipe for you:
Material:
1 cup quinoa, washed
2 cups water
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 red capsicum, cut into pieces
1/4 cup red onion, finely chopped
1/4 cup fresh coriander, chopped
1 avocado, cut into pieces
juice of 2 lemons
3 tbsp olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Instruction:
In a medium-sized saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and let cool.
In a large mixing bowl, combine cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and pepper to make the dressing.
Pour the dressing over the quinoa mixture and mix everything together until well mixed.
Gently fold in the cut avocado, being careful not to mash it.
Taste and adjust seasoning if necessary.
Chill the Quinoa and Black Bean Salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a final toss and garnish with additional cilantro, if desired.
This Quinoa and Black Bean Salad with Avocado is a versatile dish that can be served as a refreshing side salad or as a main course for a light and healthy meal.
