Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained
- 1 cup corn
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 lime, juiced
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine the quinoa, black beans, corn, red bell pepper, and avocado.
- Drizzle with lime juice and season with salt and pepper.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Feel free to add other vegetables like tomatoes or cucumbers.
- This dish can be made a day ahead.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan holidays, vegan recipes, holiday meals