Quinoa and Avocado Salad
A bright and citrus-y quinoa salad, great as a side, used as a dip, or for a light lunch.
Servings: 4 people
Calories: 227kcal
Ingredients
- ⅔ c quinoa, uncooked
- 1 ⅓ c water
- 1 c corn, fresh or frozen
- ½ c peas, fresh or frozen
- ½ c black beans, cooked, drained if canned
- ¼ c onion, diced
- ¼ c red pepper, diced
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro, chopped
- ½ teaspoon salt
- ½ avocado, diced
Instructions
- In a medium saucepan, boil water and cook quinoa according to package instructions, covered, (roughly 15 min.) Once the quinoa is fluffy and tender, and all the moisture has been absorbed, remove from the heat.
- Mix in remaining ingredients, except the avocado. Add the avocado last and mix gently.
- Serve as a side dish, as a dip with chips, or as a light lunch.
Nutrition
Calories: 227kcal | Carbohydrates: 35.7g | Protein: 9.7g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 298mg | Fiber: 7.5g | Sugar: 1.3g