Quinoa and Black Bean Salad

Ingredients and Weight:

• Quinoa: 500g
• Black Beans: 200g
• Red Onion: 1 small (about 150g)
• Cucumber: 1 medium (about 200g)
• Tomato: 2 large (about 300g)
• Fresh Lime Juice: 3 tbsp
• Extra Virgin Olive Oil: 5 tbsp
• Salt: 1 tsp
• Black Pepper: 1/2 tsp
• Fresh Cilantro or Coriander leaves: to garnish

Preparation Time: 30 minutes (excluding cooking time for quinoa)

Cooking Time: 15 minutes (for quinoa)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the quinoa by washing it well and cooking it with twice the amount of water until fully cooked and fluffy. Let it cool.
2. Meanwhile, prepare the vegetables. Slice the red onion, cucumber, and tomato into small pieces.
3. In a large bowl, combine the cooked quinoa and the vegetable slices.
4. Add the lime juice, olive oil, salt, and black pepper. Mix well.
5. Garnish with fresh cilantro or corianderr leaves.
6. Serve chilled or at room temperature.

Nutritional Information:

• Calories: Approx. 450 calories per serving (assuming a serving size of about 1 cup of salad)
• Carbohydrates: Quinoa and vegetables provide complex carbs and fiber.
• Protein: Black beans are a good source of protein.
• Fat: The salad contains healthy fats from olive oil.

Dish Characteristics:

• Colorful and appetizing, with a combination of grains and vegetables.
• Has a fresh citrusy taste from the lime juice and a rich, savory flavor from the black beans and quinoa.
• Goes well as a side dish or as a light meal on its own.

User Comments:

• "The flavors were amazing! The lime juice added a nice tangy taste."
• "I loved the combination of quinoa and black beans. It was filling and nutritious."
• "The salad was refreshing and the perfect balance of flavors."

Special Precautions and Tips:

• Be sure to wash the quinoa thoroughly before cooking to remove any impurities.
• Adjust the seasoning according to your preference.
• You can add more vegetables or fruits like bell peppers or avocado for more variety and nutrition.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.