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A refreshing and protein-packed salad combining fluffy quinoa, hearty black beans, and sweet corn. Tossed in a zesty lemon-cumin dressing, it's a perfect light lunch or a vibrant side dish with an Indian twist.
Cook the quinoa
Prepare the beans and corn
Make the dressing
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A refreshing and protein-packed salad combining fluffy quinoa, hearty black beans, and sweet corn. Tossed in a zesty lemon-cumin dressing, it's a perfect light lunch or a vibrant side dish with an Indian twist.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 287.13 calories per serving with 9.5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Assemble the salad
Serve
Add 1/2 cup of roasted peanuts or toasted pumpkin seeds for an extra protein boost and crunch.
To save time, use pre-cooked quinoa and canned black beans (rinsed and drained well).
Omit the red chili powder and red onion. Add some sweet mango chunks to make it more appealing for kids.
Reduce the olive oil to 1 tablespoon and add more lemon juice for a lighter dressing.
Quinoa is one of the few plant-based foods that contain all nine essential amino acids, making this salad an excellent source of complete protein for muscle repair and growth.
The combination of quinoa, black beans, and vegetables provides a high amount of dietary fiber, which promotes digestive health and helps you feel full longer.
Colorful vegetables like bell peppers and the spices used in the dressing are rich in antioxidants, which help protect your body from cellular damage.
Yes, it is very healthy. It's a balanced meal with complete protein from quinoa and black beans, complex carbohydrates for energy, and fiber from the vegetables, which aids digestion.
A one-cup serving of this salad contains approximately 350-400 calories, making it a substantial and nutritious meal.
You can store the salad in an airtight container in the refrigerator for up to 3 days. It's best to store the dressing separately if you plan to eat it over several days.
Absolutely! Chickpeas (chana) or kidney beans (rajma) would also work wonderfully in this recipe.
