Mexican Quinoa & Avocado Salad Bowl

Mexican · 30 min · Beans · vegetarian, vegan, gluten-free, dairy-free

Shop ingredients

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 medium avocado
• 1 cup cherry tomatoes
• 1 can (15 oz) canned black beans
• 1 cup corn kernels (frozen or canned)
• 1 small red onion
• 1/4 cup cilantro
• 1 lime
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper

Method

1. Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. While the quinoa cooks, dice the avocado, chop the cherry tomatoes, finely dice the red onion, and chop the cilantro. Drain and rinse the black beans. If using frozen corn, cook according to package instructions and let cool.
3. In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the juice of one lime, olive oil, salt, and pepper to make the dressing.
5. Pour the dressing over the salad mixture and toss gently to combine. Adjust seasoning as needed.
6. Serve the salad in bowls, garnished with extra cilantro or lime wedges if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook