Quinoa Salad with Black Beans
Beat the heat with quinoa!
Servings: 12 servings
- 1 cup dried quinoa
- 1 ¼ cups broth I prefer vegetable broth
- 1 tomato
- ⅓ cup red bell pepper
- ⅓ cup yellow bell pepper
- ⅓ cup green bell pepper
- ⅓ small red onion
- ¾ cup feta cheese
- 1 cucumber
- 1 avocado
- 2 stalk of celery
- 1 can black beans drained and rinsed
- salt and pepper to taste
- juice of one-two limes
Cook quinoa in broth. Set aside to cool.
Drain can of black beans, then rinse.
Finely chop all veggies.
Toss together all chopped ingredients
Mix with fresh lime juice
Salt and pepper to taste
Top with avocado and feta cheese
*to cook quinoa in pressure cooker add 1 cup quinoa, 1 ¼ cups broth, cook for 1 minute and 4-10 min natural release.
CAN I MAKE THIS SALAD A HEAD OF TIME?
YES! This is a great salad for eating for days. You can do this two ways
- cut all veggies (excluding avocado) and keep the quinoa separate from the veggies. Toss together 30-60 minutes before serving
- Toss it all together. Make sure to either smother the avocado with lime juice OR keep the avocado separate and just add when serving.
DO I NEED A DRESSING FOR THIS SALAD?
The lime with some salt and pepper tie everything together. Each vegetable is full of juices so the salad is not dry at all. If you do want to make it a little extra fancy then I recommend making this CREAMY CILANTRO DRESSING. You'll literally lick the jar it is so good.
Calories: 117kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 264mg | Fiber: 3g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 1mg