How about a quinoa and black bean salad? It’s a hearty and nutritious dish that’s packed with protein, fiber, and essential vitamins and minerals. Here’s what you’ll need:
- 1 cup quinoa
- 2 cups water
- 1 can of black beans
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Rinse the quinoa in a fine-mesh strainer and drain well.
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the liquid is absorbed.
- In a large bowl, combine the cooked quinoa, black beans, bell pepper, onion, avocado, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
- Pour the dressing over the quinoa mixture and toss to coat evenly.
- Stir in the chopped cilantro, if using.
- Serve the salad at room temperature or chilled.
This dish can be served as a main course or as a side dish, and it’s great for meal prep, too! You can store the leftovers in the refrigerator for up to 3 days. Enjoy!