Quinoa and Black Bean Salad Cups - Vegan
The Quinoa and Black Bean Salad Cups bring a burst of Southwestern flavors to your table in a creative and refreshing presentation. Nestled within crisp lettuce cups, this salad combines fluffy quinoa, zesty black beans, sweet corn, and juicy cherry tomatoes, all tossed in a tangy lime dressing.
Ingrédients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 avocado, avocado, diced
- 1 jalapeno, jalapeno, seeded and finely chopped
- 1 lime, lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to to taste
- 1/4 teaspoon black pepper
- Lettuce cups (for serving)
Instructions
- In a medium saucepan, bring the quinoa and water to a boil.
- Reduce to a simmer, cover, and cook for about 15 minutes or until all the water is absorbed and the quinoa is fluffy.
- Allow the quinoa to cool slightly.
- In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, cilantro, avocado, and jalapeno.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and black pepper.
- Pour the dressing over the salad and toss to combine.
- Fold in the cooked quinoa and mix until well combined.
- Serve the salad mixture in lettuce cups for a refreshing and healthful presentation.
Nutrition
Serving: 100gCalories: 340kcalCarbohydrates: 49gProtéines: 9gFat: 14gSucre: 4g
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