Ingredients:

  • 1 cup (185g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth or water
  • 1/2 teaspoon salt
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (150g) frozen corn, thawed (or fresh corn kernels from 2 ears of corn, cooked)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1/2 cup (50g) chopped cilantro
  • 1 avocado, diced (optional, add just before serving)
  • 1/4 cup (60ml) lime juice, freshly squeezed (about 2-3 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 clove garlic, minced (optional)

Instructions:

  1. Rinse the quinoa, then combine it with broth and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, until all liquid is absorbed and quinoa is tender (about 15 minutes). Fluff with a fork and let cool slightly.
  2. While the quinoa cooks, chop the bell pepper, red onion, jalapeño (if using), and cilantro. Drain and rinse the black beans. Thaw the corn (or cook fresh corn and cut from the cob). Dice the avocado (if using) just before serving.
  3. In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, salt, pepper, and minced garlic (if using).
  4. In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, red onion, jalapeño (if using), and cilantro.
  5. Pour the dressing over the salad and toss to combine.
  6. For best flavor, cover and chill the salad for at least 30 minutes to allow the flavors to meld.
  7. Just before serving, gently fold in the diced avocado.