Southwestern Quinoa Salad

Ingredients and Weight:

• 2 cups (400g) cooked quinoa
• 1 cup (227g) canned black beans, rinsed and drained
• 1 cup (227g) canned corn, drained
• 1 cup (120g) chopped red onion
• 1 cup (120g) chopped red bell pepper
• 1 cup (120g) chopped avocado
• 1 cup (120g) shredded cheddar cheese
• 1/2 cup (120ml) chopped fresh cilantro
• 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) olive oil
• 2 teaspoons (10g) ground cumin
• 1 teaspoon (5g) chili powder
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

10 minutes (for cooking the quinoa)

Difficulty Level:

2 (from simple to difficult)

Preparation Method Steps:

1. If using uncooked quinoa, cook it according to package instructions.
2. In a large bowl, combine the cooked quinoa, black beans, corn, onion, bell pepper, avocado, cheese, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for later.

Nutritional Information:

Per serving (1 cup): * Calories: 400 * Fat: 15g * Saturated Fat: 5g * Carbohydrates: 55g * Protein: 15g * Fiber: 10g

Dish Characteristics:

• Flavorful and fresh with a Southwestern twist
• Packed with protein, fiber, and antioxidants
• Versatile and can be served as a main course or side dish

User Comments:

• "This salad is a perfect blend of flavors and textures. The quinoa gives it a nice nutty flavor, and the black beans, corn, and avocado add sweetness and creaminess."
• "I love the addition of cumin and chili powder. It gives the salad a warm and savory taste."
• "This salad is so easy to make and perfect for a quick and healthy lunch or dinner."
• "I like to add some grilled chicken or shrimp to this salad for a more substantial meal."
• "The leftovers keep well in the fridge for a few days, so it's perfect for meal prep."

Special Precautions and Tips:

• If using raw quinoa, soak it overnight in water to reduce the cooking time.
• Don't overcook the quinoa, as it will become mushy.
• Adjust the seasonings to your taste.
• Serve the salad with tortilla chips or cornbread for extra crunch.