Colorful Quinoa

4 Servings
35 min

This Quinoa Salad is full of protein and fiber, and is satisfying enough to be enjoyed alone.


You can serve it with your favorite side, like chicken, grilled pork chops, burrito, or tacos.


This recipe can serve up to 4 people, and if you have any left over you can stored it in the refrigerator for up to 4-5 days. Just place it in an airtight container.


Ingredients

1 cup cooked quinoa

1 canned black beans, rinsed

2 small bell pepper, red, yellow, and orange, diced

1/2 avocado, diced

1 small Roma tomatoes, diced

1/4 cup white onion, diced

1/4 cup chopped cilantro

1/2 a small jalapeño

1 tsp of olive oil


Dressing Ingredients

3 tbsp. olive oil

2 tbsp. lemon juice

1/4 tsp cumin

1/2 tsp salt or to taste

1/4 tsp pepper

1/8 tsp cayenne


Instructions

Prepare the dressing by mixing the olive oil, lemon juice, cumin, cayenne, salt, and pepper together. Whisk and set aside.


Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and cook for 5-7 minutes, set aside.


Place the quinoa, black beans, , diced tomato, peppers, onion, avocado, jalapeño, and cilantro into a large bowl and pour the dressing on top. Mix well and serve.


(You can also add corn and cucumbers)

Enjoy!

This Quinoa Salad is full of protein and fiber, and is satisfying enough to be enjoyed alone.

Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and cook for 5-7 minutes, set aside.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients
Quinoa
  • 1 cup cooked quinoa
  • 1 canned black beans, rinsed
  • 2 small bell pepper, red, yellow, and orange, diced
  • 1/2 avocado, diced
  • 1 small Roma tomatoes, diced
  • 1/4 cup white onion, diced
  • 1/4 cup chopped cilantro
  • 1/2 a small jalapeño 
  • 1 tsp of olive oil 
Dressing
  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1/4 tsp cumin
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper
  • 1/8 tsp cayenne
Instructions

Instructions
Prepare the dressing by mixing the olive oil, lemon juice, cumin, cayenne, salt, and pepper together. Whisk and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and cook for 5-7 minutes, set aside.
Place the quinoa, black beans, , diced tomato, peppers, onion, avocado, jalapeño, and cilantro into a large bowl and pour the dressing on top. Mix well and serve.
(You can also add corn and cucumbers)
Enjoy!
Tips
  • You can also add corn and cucumbers
Picante y Sabor
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