A vegan-friendly and gluten-free salad with a little zest that's perfect for any occasion.
Course Salad
Cuisine American
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Author FoodFaithFitness
Ingredients
1cupquinoa
2cupswater
Pinchof kosher salt
1can15 ounces black beans, rinsed and drained
1red bell pepperchopped
1cupgrape tomatoeshalved
1cupfresh cornraw or charred
1large avocadochopped
1/2cupred oniondiced
Kosher salt and black pepper to taste
Cilantro Lime Vinaigrette
Instructions
Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low and simmer for about 15 minutes, or until the water is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
In a large bowl, mix together the cooled quinoa, black beans, chopped red bell pepper, halved grape tomatoes, corn, chopped avocado, and diced red onion. Season the salad with kosher salt and black pepper to your liking.
Pour the cilantro lime vinaigrette over the salad and toss until everything is evenly coated. Adjust the seasoning with more salt and pepper if needed. Serve the salad at room temperature or chilled.