Ingredients
1 cup Quinoa (rinsed)
1 1/2 cups Water
1 can Kidney Beans (drained and rinsed)
1 Avocado (diced)
1 Bell Pepper (diced, any color)
1 cup Corn (fresh or frozen, thawed)
2 Tomatoes (diced)
2 cups Lettuce (chopped, any type)
2 Limes (juiced)
2 tbsp Olive Oil
1 tsp Cumin
Salt and Pepper (to taste)
Optional: 1/4 cup Cilantro (chopped, for garnish)
Instructions
Cooking Quinoa
- Cook the Quinoa: In a saucepan, bring 1 1/2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool.
Preparing the Salad
- Mix the Salad: In a large mixing bowl, combine the cooled quinoa, kidney beans, diced avocado, bell pepper, corn, tomatoes, and chopped lettuce.
- Dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour over the salad and toss gently to combine.
- Garnish: Sprinkle chopped cilantro over the top for a fresh finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boil & Toss