Description
This colorful salad combines fresh veggies, protein-rich beans, and wholesome quinoa, making it a nutritious and satisfying meal.
Ingredients
Scale
- 2/3 cup dry quinoa
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1.5 cups corn (fresh or frozen)
- 2.5 cups frozen shelled edamame (thawed)
- 1.5 cups cooked black beans
- 1 red bell pepper (finely chopped)
- 1 yellow bell pepper (finely chopped)
- 1 jalapeno (finely chopped)
- 9 oz tomatoes (finely chopped)
- 1/2 red onion (finely chopped)
- 1 cup cilantro (finely chopped)
- 1 avocado (diced)
- 2 tbsp olive oil
- 1/4 cup lime juice
- 1 tsp dried oregano
- 1 tbsp monk fruit (or another sugar/sweetener)
- 1/4 tsp sea salt flakes
- Tortilla chips
Instructions
- Prepare the quinoa: Rinse the quinoa well to avoid bitterness. Combine it with 1⅓ cups of water in a small pot. Bring it to a soft boil. Then reduce the heat to low and cover. Cook for about 12 minutes until the water is absorbed. Remove from heat, cover, and let it sit for 5 minutes. Fluff the quinoa with a fork.
- Prepare the corn: In a pan over medium heat, add 1 tsp olive oil, smoked paprika, and corn. Cook for 5 minutes until heated through.
- Prepare the dressing: In a small bowl, mix olive oil, lime juice, oregano, monk fruit, and salt until well combined. Set aside.
- Assemble the salad: If using meal-prep containers, layer the salad in this order for freshness: dressing, black beans, edamame, quinoa, bell peppers, tomatoes, red onions, corn, jalapenos, and cilantro.
- Serve: When you’re ready to enjoy, shake the container well to mix the ingredients and coat them with dressing. Top with diced avocado and serve with tortilla chips if desired.
Notes
Store the salad in airtight containers in the fridge. It stays fresh for up to 4 days. Keep the avocado separate and add it just before serving.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg