Name: Quinoa and Black Bean Salad with Lime Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican-inspired cuisine
Ingredients: 1 cup quinoa (uncooked); 2 cup vegetable broth; 15 oz black beans (canned, rinsed and drained); 1.5 cup corn (cooked, fresh or frozen and thawed); 1 pcs red bell pepper (diced); 0.25 cup red onion (finely diced); 0.5 cup cilantro (fresh, chopped); 3 tbsp lime juice (freshly squeezed); 2 tbsp olive oil; 1 tsp cumin (ground); 0.5 tsp salt; 0.25 tsp black pepper

A vibrant quinoa and black bean salad is bathed in a zesty lime dressing and garnished with fresh cilantro, creating a colorful and healthy dish perfect for a light meal.

This vibrant and hearty salad showcases the power of grains and legumes, featuring fluffy quinoa, rich black beans, sweet corn, and crisp bell peppers. A refreshing yet satisfying meal, it's tossed in a zesty lime and fresh cilantro dressing. This versatile dish is perfect for a healthy lunch or a light dinner, highlighting the simple goodness and nutritional benefits of seed mixes like quinoa. Its ease of preparation and potential to be made ahead make it a delicious and convenient choice for any day of the week.

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min
Servings: 4

Instructions

Prepare Quinoa

1Rinse quinoa thoroughly under cold water using a fine-mesh sieve.
2Combine rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Prepare Dressing

1While quinoa cooks, whisk together lime juice, olive oil, ground cumin, salt, and black pepper in a small bowl until well combined. Set aside.

Assemble Salad

1In a large bowl, combine the cooked and fluffed quinoa, drained and rinsed black beans, corn, diced red bell pepper, and finely diced red onion.
2Pour the lime dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
3Stir in the chopped fresh cilantro. Taste and adjust seasonings if necessary.
4Serve immediately, or chill in the refrigerator for at least 30 minutes for flavors to meld, especially if making ahead.

Instructions

Prepare Quinoa

1Rinse quinoa thoroughly under cold water using a fine-mesh sieve.
2Combine rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Prepare Dressing

1While quinoa cooks, whisk together lime juice, olive oil, ground cumin, salt, and black pepper in a small bowl until well combined. Set aside.

Assemble Salad

1In a large bowl, combine the cooked and fluffed quinoa, drained and rinsed black beans, corn, diced red bell pepper, and finely diced red onion.
2Pour the lime dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
3Stir in the chopped fresh cilantro. Taste and adjust seasonings if necessary.
4Serve immediately, or chill in the refrigerator for at least 30 minutes for flavors to meld, especially if making ahead.

Nutrition Information

Calories: 381 kcal
Protein: 14 g
Fat: 12 g
Carbs: 55 g

Nutrient	Per serving
Calories	381 kcal
Protein	14 g
Fat	12 g
Carbs	55 g

Tips

For extra flavor, toast the dry quinoa in a dry pan for a few minutes before cooking to enhance its nutty aroma.
Ensure quinoa is completely cooled before mixing with other ingredients for best texture and to prevent wilting of fresh herbs.
Add diced avocado just before serving for a creamy texture and healthy fats, or top with grilled chicken for a fuller meal.