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.
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
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
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.