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A vibrant, refreshing salad packed with fluffy quinoa, black beans, corn, and crisp veggies. It's tossed in a zesty lime-honey vinaigrette and topped with creamy avocado and feta, making it a perfect healthy lunch or side dish.
Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.
In a small bowl or jar, whisk together 4 tbsp olive oil, 3 tbsp lime juice, 1 tbsp honey, 1 tsp ground cumin, 0.75 tsp salt, and 0.5 tsp black pepper until the dressing is fully combined.
In a large bowl, add the cooled quinoa, rinsed black beans, corn, diced red bell pepper, diced cucumber, and diced red onion. Add 4 tbsp of chopped cilantro and gently toss to mix.
Pour the prepared vinaigrette over the salad and toss gently to coat everything. Just before serving, gently fold in the 2 diced avocados and 100g of crumbled feta cheese. Serve immediately or chill for 30 minutes to let the flavors meld.
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A vibrant, refreshing salad packed with fluffy quinoa, black beans, corn, and crisp veggies. It's tossed in a zesty lime-honey vinaigrette and topped with creamy avocado and feta, making it a perfect healthy lunch or side dish.
This california recipe takes 30 minutes to prepare and yields 4 servings. At 917.93 calories per serving with 35.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Replace the feta cheese with a plant-based feta alternative and use maple syrup instead of honey in the dressing.
Add 1 cup of cooked chickpeas or 400g of shredded grilled chicken for an extra protein boost.
Omit the feta cheese or use a dairy-free crumbled cheese alternative.
Use pre-cooked quinoa pouches to save time on the cooking and cooling process.