Quinoa and Black Bean Salad with Avocado and Lime

This simple and refreshing salad is packed with protein and fiber, making it a perfect lunch or light dinner option. The quinoa is cooked in vegetable broth for extra flavor, and the black beans, avocado, red onion, cilantro, and lime juice add a variety of textures and flavors. This salad is also very versatile, so feel free to add or remove ingredients to your liking.

This salad was inspired by a trip to Mexico City, where I had a similar salad at a small cafe. I was immediately hooked on the combination of flavors and textures, and I knew I had to recreate it at home. After a few tries, I came up with this recipe, which is now one of my go-to summer salads.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 avocado, pitted and diced
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. In a medium saucepan, combine the quinoa, water, salt, and pepper.
3. Bring to a boil over high heat.
4. Reduce heat to low, cover, and simmer for 15 minutes, or until all of the water has been absorbed.
5. Remove from heat and let stand for 5 minutes, or until all of the water has been absorbed.
6. Fluff the quinoa with a fork.
7. Transfer the quinoa to a large bowl.
8. Add the black beans, avocado, red onion, cilantro, lime juice, and olive oil.
9. Stir to combine.
10. Season with additional salt and pepper to taste.
11. Serve immediately or store in the refrigerator for up to 3 days.

Why It Works

• The quinoa is cooked in vegetable broth, which gives it a lot of flavor.
• The black beans add protein and fiber.
• The avocado adds creaminess and richness.
• The red onion adds a bit of bite.
• The cilantro adds freshness and brightness.
• The lime juice adds acidity and brightness.