Ingredients
Scale
- 1 cup quinoa
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1 3/4 cup water
- 15 ounces black beans
- 10 ounces cherry or grape tomatoes (cut in half)
- 1 cup frozen corn (thawed)
- 1 red bell pepper (small dice)
- 1/4 red onion (small dice)
- 1 jalapeno (small dice)
- 1/2 bunch cilantro leaves (chopped)
- 1/4 cup avocado oil (or olive oil)
- 2-3 tablespoons lime juice (about 2 limes)
- 1 teaspoon agave (or maple syrup)
- 1/2 teaspoon kosher salt
Instructions
- Rinse quinoa under cold water until clear. Drain.
- In a pot, combine quinoa with garlic powder, cumin, salt, and water. Bring to boil.
- Cover and reduce heat; simmer for 15 minutes. Let sit covered for another 5 minutes before fluffing.
- For the dressing, mix avocado oil, lime juice, agave syrup, and salt in a small jar. Shake until emulsified.
- In a large bowl, combine cooled quinoa with black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro.
- Pour dressing over the salad and toss gently to coat.
- Chill for at least 15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg