Discover our protein-packed Quinoa and Black Bean Salad – a wholesome blend of nutty quinoa and hearty black beans. With endless crisp vegetables, zingy lime dressing, and so many optional toppings, it’s a satisfying and nutritious meal that’s as easy to make as it is delicious to eat.
Quinoa Salad Bowl
INGREDIENTS
- 1 cup Quinoa
- 2 cups Chicken broth (or water)
- 1 cup Black beans
- 1 cup Sliced peppers (bell, sweet, jalapeño)
- ½ cup Red onion, sliced or diced
- 12 oz Rotisserie chicken breasts, shredded
- 3 Tbsp Olive oil
- 2 Limes, juiced
- ½ cup Cilantro, chopped
- Avocado, sliced (optional)
- Cucumber, diced (optional)
- Cherry tomatoes (optional)
- Cheese of choice, shredded or crumbled (optional)
INSTRUCTIONS
- In a medium pot, bring the water or chicken broth to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the liquid is absorbed and the quinoa is cooked. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, black beans, diced peppers, sliced red onion, and chopped cilantro. You can also keep ingredients separate and prepare your bowls made to order.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour this dressing over the quinoa mixture and toss to combine.
- Top with shredded chicken breast.
- If using, sprinkle cheese, avocado, diced cucumber, tomato to quinoa salad.
- Serve the quinoa and black bean salad immediately, or refrigerate it for later. It can be enjoyed warm or cold.
NOTES
This recipe can be mixed together ahead of time and topped with chicken or the ingredients can be kept separate and used to make personalized quinoa bowls.
The macros will vary based on weight and choice of ingredients.
Nutrition
Calories: 335kcalCarbohydrates: 32gProtein: 22gFat: 14g
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