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Black Bean Quinoa Salad Flavorful and Healthy Choice

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- 1 cup quinoa - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 bell pepper (your choice of red, yellow, or orange), diced - 1 cup cherry tomatoes, halved - 1 medium red onion, finely chopped - 1 ripe avocado, diced - 1 cup corn (use frozen or fresh, as preferred) - 1/4 cup fresh cilantro, finely chopped - 3 tablespoons fresh lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Sea salt and freshly cracked black pepper, to taste When making this salad, I love using fresh, simple ingredients. Quinoa is the star. It adds a nutty taste and packs protein. I always rinse it well to remove any bitter flavor. For the cooking liquid, I choose vegetable broth. This adds great flavor to the quinoa. Black beans bring a creamy texture and are full of fiber. I prefer canned beans for ease, but you can cook dried beans if you want. They need more time but taste amazing. I like to use bright, fresh vegetables. Bell peppers add crunch and color. Cherry tomatoes bring sweetness. Red onion gives a zesty bite. Avocado adds creaminess, while corn adds a sweet crunch. Cilantro is a must for freshness. It ties all the flavors together. For the dressing, I mix fresh lime juice, olive oil, and ground cumin. This gives the salad a zesty kick. I always season with salt and pepper to taste. With these ingredients, you create a vibrant, tasty salad. It’s healthy, colorful, and full of flavor. Enjoy the process of combining these fresh foods into a beautiful dish! {{ingredient_image_2}} Rinsing and Preparing Quinoa Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitterness. Use a fine mesh strainer to make this easy. Rinse it for about 1-2 minutes until the water runs clear. Rinsing is key for a great taste. Cooking Technique Using Vegetable Broth Next, combine the rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. Bring it to a rolling boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will become light and fluffy. When done, remove it from heat and set it aside to cool. Preparing the Salad Components While the quinoa cooks, chop your veggies. Take 1 can of black beans, rinse and drain it. Dice 1 bell pepper, which can be red, yellow, or orange. Halve 1 cup of cherry tomatoes. Finely chop 1 medium red onion and dice 1 ripe avocado. You can also use 1 cup of corn, fresh or frozen. Place all these ingredients in a large mixing bowl. Combining Quinoa with Vegetables Once the quinoa cools down a bit, add it to the bowl with the vegetables. Mix everything gently to spread the flavors evenly. Make sure all the ingredients are well combined. This step brings the salad to life! Whisking Together Ingredients In a small bowl, whisk together 3 tablespoons of fresh lime juice with 2 tablespoons of extra virgin olive oil. Add 1 teaspoon of ground cumin and a pinch of sea salt and freshly cracked black pepper. Whisk until it’s well mixed and looks smooth. Drizzling and Tossing with Salad Drizzle this dressing over your salad. Gently toss everything together. This helps the flavors blend perfectly. Just before serving, fold in 1/4 cup of finely chopped fresh cilantro. It adds a fresh burst of flavor. Taste the salad and adjust the seasoning if needed. - How to Achieve Light and Fluffy Quinoa To make fluffy quinoa, rinse it well before cooking. This removes any bitter taste from the outer coating. Use two cups of vegetable broth for every cup of quinoa. Boil it first, then reduce the heat. Cover it and let it simmer for about 15 minutes. Once done, let it sit off the heat for a few minutes. This helps it fluff up nicely. - Cooking Variations (Stovetop vs. Rice Cooker) You can cook quinoa on the stovetop or in a rice cooker. The stovetop method gives you more control. However, the rice cooker is great for hands-free cooking. If using a rice cooker, add the same ratio of broth and quinoa. Start it like you would for rice. Both methods yield great results! - Additional Seasonings Options You can add more flavor to your salad. Consider garlic powder, paprika, or even chili powder for a kick. These spices mix well with the quinoa and black beans. Adjust the amount to your taste. Just a pinch can make a big difference! - Recommendations for Fresh Herbs Fresh herbs add brightness to your salad. Besides cilantro, try parsley or basil. Chopped mint can also add a refreshing touch. Toss in the herbs right before serving. This keeps them fresh and vibrant. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor and texture in your salad. They make a significant difference in taste! Chill Before Serving: Allow the salad to chill in the refrigerator for 30 minutes after mixing. This helps the flavors meld together beautifully. Customize Your Dressing: Feel free to adjust the dressing ingredients to suit your taste; adding a pinch of cayenne or a dash of honey can elevate the flavor profile! {{image_4}} You can change the beans in this salad. Pinto beans or kidney beans work great too. They add a different taste and texture. If you want to swap grains, try farro or bulgur. Both have a nice chew and flavor. These options keep the salad fresh and exciting. Want a little kick? Try a spicy dressing. Add some chipotle or jalapeños for heat. You can also make a creamy dressing. Use Greek yogurt or avocado to make it rich. Both options add a fun twist to your salad. Pair this salad with protein for a full meal. Grilled chicken or tofu are excellent choices. You can serve it as a main dish or a side. It fits any meal and pleases many different tastes. To keep your Black Bean Quinoa Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps keep the flavors intact. Leftovers will stay fresh for about 3 to 5 days. Just remember to check for any spoilage before eating. If you have extra salad, freezing it is a great option. Start by dividing the salad into portions. Use freezer-safe bags or containers. Squeeze out as much air as possible before sealing. You can freeze it for up to 3 months. To thaw, move the salad to the fridge overnight. When you are ready to eat, gently mix it. If it looks dry, add a splash of lime juice or olive oil. This will brighten the flavors again. Enjoy your healthy meal anytime! You can make this salad a day in advance. Just prepare all the ingredients and mix them. Store it in an airtight container in the fridge. Keep the dressing separate until you are ready to serve. This helps keep ingredients fresh and crisp. Yes, you can use both canned and frozen vegetables. Canned black beans save time and are easy to use. Frozen corn is also great. Just thaw it before adding to your salad. Fresh veggies add crunch, but frozen or canned can work well too. This salad is healthy and packed with nutrients. One serving has about 300 calories. It contains protein from quinoa and black beans. You'll also get fiber from the beans and veggies. Healthy fats come from the avocado and olive oil. Absolutely! This salad is perfect for meal prep. It is easy to make and stores well. Just divide it into meal-sized containers. You can enjoy it for lunch or dinner throughout the week. It stays tasty and healthy in the fridge. Yes, you can adjust the spice level to suit your taste. If you like heat, add diced jalapeños or cayenne pepper. For a milder flavor, skip the spicy ingredients. You can also add spices like chili powder for a different kick. Customize until it’s just right for you. This Black Bean Quinoa Salad is easy to make and full of flavor. We covered the key ingredients, step-by-step cooking instructions, and tips for perfecting quinoa. You can mix in different beans or grains for variety. Storing leftovers is simple to keep things fresh. In the end, it’s a nutritious and flexible dish for any meal. Enjoy creating your own spin on this salad!

WANT TO SAVE THIS RECIPE?

Are you looking for a dish that combines taste and health in one bowl? The Black Bean Quinoa Salad is your answer! Packed with colorful veggies and protein-rich ingredients, this salad is a feast for both your eyes and your taste buds. Whether you enjoy it as a main dish or a side, this recipe offers easy steps and tips. Let’s dive into the delicious world of black beans and quinoa!

Why I Love This Recipe

  1. Vibrant Colors: This salad is a feast for the eyes with its array of colorful ingredients, making it as appealing visually as it is delicious.
  2. Nutritious Ingredients: Packed with protein-rich quinoa and black beans, along with fresh veggies, this salad is a healthy choice for any meal.
  3. Quick and Easy: With a prep time of just 10 minutes, this recipe is perfect for busy weeknights or last-minute gatherings.
  4. Versatile Dish: This salad can be served as a main dish, a side, or even as a filling for wraps, making it adaptable for various occasions.

Ingredients

List of Ingredients

– 1 cup quinoa

– 2 cups vegetable broth

– 1 can (15 oz) black beans, rinsed and drained

– 1 bell pepper (your choice of red, yellow, or orange), diced

– 1 cup cherry tomatoes, halved

– 1 medium red onion, finely chopped

– 1 ripe avocado, diced

– 1 cup corn (use frozen or fresh, as preferred)

– 1/4 cup fresh cilantro, finely chopped

– 3 tablespoons fresh lime juice

– 2 tablespoons extra virgin olive oil

– 1 teaspoon ground cumin

– Sea salt and freshly cracked black pepper, to taste

When making this salad, I love using fresh, simple ingredients. Quinoa is the star. It adds a nutty taste and packs protein. I always rinse it well to remove any bitter flavor. For the cooking liquid, I choose vegetable broth. This adds great flavor to the quinoa.

Black beans bring a creamy texture and are full of fiber. I prefer canned beans for ease, but you can cook dried beans if you want. They need more time but taste amazing.

I like to use bright, fresh vegetables. Bell peppers add crunch and color. Cherry tomatoes bring sweetness. Red onion gives a zesty bite. Avocado adds creaminess, while corn adds a sweet crunch.

Cilantro is a must for freshness. It ties all the flavors together.

For the dressing, I mix fresh lime juice, olive oil, and ground cumin. This gives the salad a zesty kick. I always season with salt and pepper to taste.

With these ingredients, you create a vibrant, tasty salad. It’s healthy, colorful, and full of flavor. Enjoy the process of combining these fresh foods into a beautiful dish!

Step-by-Step Instructions

Cooking the Quinoa

Rinsing and Preparing Quinoa

Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitterness. Use a fine mesh strainer to make this easy. Rinse it for about 1-2 minutes until the water runs clear. Rinsing is key for a great taste.

Cooking Technique Using Vegetable Broth

Next, combine the rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. Bring it to a rolling boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will become light and fluffy. When done, remove it from heat and set it aside to cool.

Assembling the Salad

Preparing the Salad Components

While the quinoa cooks, chop your veggies. Take 1 can of black beans, rinse and drain it. Dice 1 bell pepper, which can be red, yellow, or orange. Halve 1 cup of cherry tomatoes. Finely chop 1 medium red onion and dice 1 ripe avocado. You can also use 1 cup of corn, fresh or frozen. Place all these ingredients in a large mixing bowl.

Combining Quinoa with Vegetables

Once the quinoa cools down a bit, add it to the bowl with the vegetables. Mix everything gently to spread the flavors evenly. Make sure all the ingredients are well combined. This step brings the salad to life!

Making the Dressing

Whisking Together Ingredients

In a small bowl, whisk together 3 tablespoons of fresh lime juice with 2 tablespoons of extra virgin olive oil. Add 1 teaspoon of ground cumin and a pinch of sea salt and freshly cracked black pepper. Whisk until it’s well mixed and looks smooth.

Drizzling and Tossing with Salad

Drizzle this dressing over your salad. Gently toss everything together. This helps the flavors blend perfectly. Just before serving, fold in 1/4 cup of finely chopped fresh cilantro. It adds a fresh burst of flavor. Taste the salad and adjust the seasoning if needed.

Tips & Tricks

Perfecting Your Quinoa

– How to Achieve Light and Fluffy Quinoa

To make fluffy quinoa, rinse it well before cooking. This removes any bitter taste from the outer coating. Use two cups of vegetable broth for every cup of quinoa. Boil it first, then reduce the heat. Cover it and let it simmer for about 15 minutes. Once done, let it sit off the heat for a few minutes. This helps it fluff up nicely.

– Cooking Variations (Stovetop vs. Rice Cooker)

You can cook quinoa on the stovetop or in a rice cooker. The stovetop method gives you more control. However, the rice cooker is great for hands-free cooking. If using a rice cooker, add the same ratio of broth and quinoa. Start it like you would for rice. Both methods yield great results!

Flavor Enhancements

– Additional Seasonings Options

You can add more flavor to your salad. Consider garlic powder, paprika, or even chili powder for a kick. These spices mix well with the quinoa and black beans. Adjust the amount to your taste. Just a pinch can make a big difference!

– Recommendations for Fresh Herbs

Fresh herbs add brightness to your salad. Besides cilantro, try parsley or basil. Chopped mint can also add a refreshing touch. Toss in the herbs right before serving. This keeps them fresh and vibrant.

Pro Tips

  1. Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste.
  2. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor and texture in your salad. They make a significant difference in taste!
  3. Chill Before Serving: Allow the salad to chill in the refrigerator for 30 minutes after mixing. This helps the flavors meld together beautifully.
  4. Customize Your Dressing: Feel free to adjust the dressing ingredients to suit your taste; adding a pinch of cayenne or a dash of honey can elevate the flavor profile!

Variations

Ingredient Swaps

You can change the beans in this salad. Pinto beans or kidney beans work great too. They add a different taste and texture. If you want to swap grains, try farro or bulgur. Both have a nice chew and flavor. These options keep the salad fresh and exciting.

Dressing Variants

Want a little kick? Try a spicy dressing. Add some chipotle or jalapeños for heat. You can also make a creamy dressing. Use Greek yogurt or avocado to make it rich. Both options add a fun twist to your salad.

Serving Suggestions

Pair this salad with protein for a full meal. Grilled chicken or tofu are excellent choices. You can serve it as a main dish or a side. It fits any meal and pleases many different tastes.

Storage Info

Storing Leftovers

To keep your Black Bean Quinoa Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps keep the flavors intact. Leftovers will stay fresh for about 3 to 5 days. Just remember to check for any spoilage before eating.

Freezing Tips

If you have extra salad, freezing it is a great option. Start by dividing the salad into portions. Use freezer-safe bags or containers. Squeeze out as much air as possible before sealing. You can freeze it for up to 3 months.

To thaw, move the salad to the fridge overnight. When you are ready to eat, gently mix it. If it looks dry, add a splash of lime juice or olive oil. This will brighten the flavors again. Enjoy your healthy meal anytime!

FAQs

How can I make this salad ahead of time?

You can make this salad a day in advance. Just prepare all the ingredients and mix them. Store it in an airtight container in the fridge. Keep the dressing separate until you are ready to serve. This helps keep ingredients fresh and crisp.

Can I use canned or frozen vegetables?

Yes, you can use both canned and frozen vegetables. Canned black beans save time and are easy to use. Frozen corn is also great. Just thaw it before adding to your salad. Fresh veggies add crunch, but frozen or canned can work well too.

What is the nutritional information for Black Bean Quinoa Salad?

This salad is healthy and packed with nutrients. One serving has about 300 calories. It contains protein from quinoa and black beans. You’ll also get fiber from the beans and veggies. Healthy fats come from the avocado and olive oil.

Is this recipe suitable for meal prep?

Absolutely! This salad is perfect for meal prep. It is easy to make and stores well. Just divide it into meal-sized containers. You can enjoy it for lunch or dinner throughout the week. It stays tasty and healthy in the fridge.

Can I customize the spice level?

Yes, you can adjust the spice level to suit your taste. If you like heat, add diced jalapeños or cayenne pepper. For a milder flavor, skip the spicy ingredients. You can also add spices like chili powder for a different kick. Customize until it’s just right for you.

This Black Bean Quinoa Salad is easy to make and full of flavor. We covered the key ingredients, step-by-step cooking instructions, and tips for perfecting quinoa. You can mix in different beans or grains for variety. Storing leftovers is simple to keep things fresh.

In the end, it’s a nutritious and flexible dish for any meal. Enjoy creating your own spin on this sala

- 1 cup quinoa - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 bell pepper (your choice of red, yellow, or orange), diced - 1 cup cherry tomatoes, halved - 1 medium red onion, finely chopped - 1 ripe avocado, diced - 1 cup corn (use frozen or fresh, as preferred) - 1/4 cup fresh cilantro, finely chopped - 3 tablespoons fresh lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Sea salt and freshly cracked black pepper, to taste When making this salad, I love using fresh, simple ingredients. Quinoa is the star. It adds a nutty taste and packs protein. I always rinse it well to remove any bitter flavor. For the cooking liquid, I choose vegetable broth. This adds great flavor to the quinoa. Black beans bring a creamy texture and are full of fiber. I prefer canned beans for ease, but you can cook dried beans if you want. They need more time but taste amazing. I like to use bright, fresh vegetables. Bell peppers add crunch and color. Cherry tomatoes bring sweetness. Red onion gives a zesty bite. Avocado adds creaminess, while corn adds a sweet crunch. Cilantro is a must for freshness. It ties all the flavors together. For the dressing, I mix fresh lime juice, olive oil, and ground cumin. This gives the salad a zesty kick. I always season with salt and pepper to taste. With these ingredients, you create a vibrant, tasty salad. It’s healthy, colorful, and full of flavor. Enjoy the process of combining these fresh foods into a beautiful dish! {{ingredient_image_2}} Rinsing and Preparing Quinoa Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitterness. Use a fine mesh strainer to make this easy. Rinse it for about 1-2 minutes until the water runs clear. Rinsing is key for a great taste. Cooking Technique Using Vegetable Broth Next, combine the rinsed quinoa with 2 cups of vegetable broth in a medium saucepan. Bring it to a rolling boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will become light and fluffy. When done, remove it from heat and set it aside to cool. Preparing the Salad Components While the quinoa cooks, chop your veggies. Take 1 can of black beans, rinse and drain it. Dice 1 bell pepper, which can be red, yellow, or orange. Halve 1 cup of cherry tomatoes. Finely chop 1 medium red onion and dice 1 ripe avocado. You can also use 1 cup of corn, fresh or frozen. Place all these ingredients in a large mixing bowl. Combining Quinoa with Vegetables Once the quinoa cools down a bit, add it to the bowl with the vegetables. Mix everything gently to spread the flavors evenly. Make sure all the ingredients are well combined. This step brings the salad to life! Whisking Together Ingredients In a small bowl, whisk together 3 tablespoons of fresh lime juice with 2 tablespoons of extra virgin olive oil. Add 1 teaspoon of ground cumin and a pinch of sea salt and freshly cracked black pepper. Whisk until it’s well mixed and looks smooth. Drizzling and Tossing with Salad Drizzle this dressing over your salad. Gently toss everything together. This helps the flavors blend perfectly. Just before serving, fold in 1/4 cup of finely chopped fresh cilantro. It adds a fresh burst of flavor. Taste the salad and adjust the seasoning if needed. - How to Achieve Light and Fluffy Quinoa To make fluffy quinoa, rinse it well before cooking. This removes any bitter taste from the outer coating. Use two cups of vegetable broth for every cup of quinoa. Boil it first, then reduce the heat. Cover it and let it simmer for about 15 minutes. Once done, let it sit off the heat for a few minutes. This helps it fluff up nicely. - Cooking Variations (Stovetop vs. Rice Cooker) You can cook quinoa on the stovetop or in a rice cooker. The stovetop method gives you more control. However, the rice cooker is great for hands-free cooking. If using a rice cooker, add the same ratio of broth and quinoa. Start it like you would for rice. Both methods yield great results! - Additional Seasonings Options You can add more flavor to your salad. Consider garlic powder, paprika, or even chili powder for a kick. These spices mix well with the quinoa and black beans. Adjust the amount to your taste. Just a pinch can make a big difference! - Recommendations for Fresh Herbs Fresh herbs add brightness to your salad. Besides cilantro, try parsley or basil. Chopped mint can also add a refreshing touch. Toss in the herbs right before serving. This keeps them fresh and vibrant. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor and texture in your salad. They make a significant difference in taste! Chill Before Serving: Allow the salad to chill in the refrigerator for 30 minutes after mixing. This helps the flavors meld together beautifully. Customize Your Dressing: Feel free to adjust the dressing ingredients to suit your taste; adding a pinch of cayenne or a dash of honey can elevate the flavor profile! {{image_4}} You can change the beans in this salad. Pinto beans or kidney beans work great too. They add a different taste and texture. If you want to swap grains, try farro or bulgur. Both have a nice chew and flavor. These options keep the salad fresh and exciting. Want a little kick? Try a spicy dressing. Add some chipotle or jalapeños for heat. You can also make a creamy dressing. Use Greek yogurt or avocado to make it rich. Both options add a fun twist to your salad. Pair this salad with protein for a full meal. Grilled chicken or tofu are excellent choices. You can serve it as a main dish or a side. It fits any meal and pleases many different tastes. To keep your Black Bean Quinoa Salad fresh, store it in an airtight container. Place it in the fridge right after serving. This helps keep the flavors intact. Leftovers will stay fresh for about 3 to 5 days. Just remember to check for any spoilage before eating. If you have extra salad, freezing it is a great option. Start by dividing the salad into portions. Use freezer-safe bags or containers. Squeeze out as much air as possible before sealing. You can freeze it for up to 3 months. To thaw, move the salad to the fridge overnight. When you are ready to eat, gently mix it. If it looks dry, add a splash of lime juice or olive oil. This will brighten the flavors again. Enjoy your healthy meal anytime! You can make this salad a day in advance. Just prepare all the ingredients and mix them. Store it in an airtight container in the fridge. Keep the dressing separate until you are ready to serve. This helps keep ingredients fresh and crisp. Yes, you can use both canned and frozen vegetables. Canned black beans save time and are easy to use. Frozen corn is also great. Just thaw it before adding to your salad. Fresh veggies add crunch, but frozen or canned can work well too. This salad is healthy and packed with nutrients. One serving has about 300 calories. It contains protein from quinoa and black beans. You'll also get fiber from the beans and veggies. Healthy fats come from the avocado and olive oil. Absolutely! This salad is perfect for meal prep. It is easy to make and stores well. Just divide it into meal-sized containers. You can enjoy it for lunch or dinner throughout the week. It stays tasty and healthy in the fridge. Yes, you can adjust the spice level to suit your taste. If you like heat, add diced jalapeños or cayenne pepper. For a milder flavor, skip the spicy ingredients. You can also add spices like chili powder for a different kick. Customize until it’s just right for you. This Black Bean Quinoa Salad is easy to make and full of flavor. We covered the key ingredients, step-by-step cooking instructions, and tips for perfecting quinoa. You can mix in different beans or grains for variety. Storing leftovers is simple to keep things fresh. In the end, it’s a nutritious and flexible dish for any meal. Enjoy creating your own spin on this salad!

Vibrant Black Bean Quinoa Fiesta Salad

A colorful and nutritious salad featuring quinoa, black beans, and fresh vegetables, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 each bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, finely chopped
  • 1 each ripe avocado, diced
  • 1 cup corn
  • 1/4 cup fresh cilantro, finely chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • to taste sea salt
  • to taste freshly cracked black pepper

Instructions
 

  • In a medium saucepan, combine the thoroughly rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and allow it to simmer for approximately 15 minutes, until the quinoa is light and fluffy and the liquid has been fully absorbed. Remove from heat and set aside to cool slightly.
  • While the quinoa cooks, prepare the salad components. In a large mixing bowl, combine the black beans, diced bell pepper, halved cherry tomatoes, finely chopped red onion, diced avocado, and corn. Toss lightly to mix.
  • Once the quinoa has cooled to a warm temperature, add it to the mixing bowl with the other ingredients, ensuring an even distribution.
  • In a separate small bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, and a pinch of sea salt and freshly cracked black pepper. Drizzle this zesty dressing over the salad ingredients and gently toss everything together to meld the flavors beautifully.
  • Just before serving, delicately fold in the chopped cilantro, ensuring that all ingredients are harmoniously combined. Taste and adjust the seasoning if necessary for your preference.

Notes

Showcase the salad in a large, clear glass bowl to highlight the array of vibrant colors, or evenly distribute into individual serving bowls for a more personal touch. Garnish with additional cilantro and a lime wedge on the side.
Keyword black beans, healthy, quinoa, salad, vegetarian

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