Red Quinoa Salad with Avocado, Black Beans, and Corn.
I love legumes, and I am really growing to love quinoa. I recently tried this new salad for dinner that was so so delicious, filling, and healthy.
A one-cup serving of quinoa is packed with 9g proteins, 5g fiber, and 20g carbohydrate. Red quinoa is also rich in magnesium, manganese, copper, iron and phosphorous. It contains high quantities of lysine, an essential amino acid.
Legumes like black beans and edamame are also high in protein and fiber, and avocado is extremely nutrient dense.
To eat something that is so easy, so healthy, so pretty, and so delicious is a win-win in my book!
Are you a legume lover? Quinoa connoisseur? I’d love to hear your favorite ways to enjoy!
Red Quinoa Salad with Avocado, Black Beans & Corn
- 1 cup Red Quinoa, cooked in broth and cooled
- 1 avocado, sliced
- 1 15-oz can black beans, rinsed and drained
- 1 cup corn, frozen, roasted, or fresh off cob
- 1/4 cup Sweet Vidalia or Green Onion, chopped
- 1/2 cup edamame (optional)
- 1 lime, juiced
- Cilantro, fresh chopped, to taste
- 1 tsp. Red Wine Vinegar
- 1 Tbsp. Olive Oil
- Salt & Pepper
- Cherry tomato (optional) for garnish
Cook quinoa, and set aside to cool.
Toss vegetables together gently. Drizzle with lime juice, vinegar and oil. Season with salt, pepper and cilantro. Gently toss.
Spoon quinoa onto plate. Top with a generous scoop of vegetable salad. Garnish, as desired, with quartered cherry tomato.
Cheers & Hugs,