🇧🇴 Bolivia
Quinoa Salad
Packed with protein-rich quinoa, corn, and fresh vegetables, this salad is perfect for a healthy lunch or a light dinner. Tossed in a zesty lime dressing and garnished with fresh cilantro, it’s a delightful and wholesome addition to any meal.
Preparation
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In a medium saucepan, bring 2 cups of water to a boil.
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Add 1 cup of rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
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Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
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In a large bowl, combine the cooked quinoa, 1 can of black beans (rinsed and drained), 1 cup of corn kernels, 1 diced red bell pepper, 1 finely chopped small red onion, and 1 diced avocado.
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In a small bowl, whisk together 1/4 cup of lime juice, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, salt, and pepper to taste.
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Pour the dressing over the quinoa mixture and toss to combine.
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Add 1/4 cup of chopped fresh cilantro and gently mix.
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Let the salad sit for at least 15 minutes to allow the flavors to meld.
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Serve chilled or at room temperature.
Recipes are original creations developed with AI assistance and are not intended to reproduce the work of any chef or publication.
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