Ingredients and Weight:
- 2 cups quinoa (rinsed)
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (15 ounce) can corn (drained)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 orange bell pepper (chopped)
- 1 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeno pepper (minced, remove seeds for less heat)
Dressing:
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a medium saucepan, combine quinoa and 4 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked through.
- While quinoa is cooking, combine black beans, corn, bell peppers, onion, and cilantro in a large bowl.
- In a small bowl, whisk together dressing ingredients.
- Add cooked quinoa to the bowl with the vegetables. Pour the dressing over and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving
- Fat: 5 grams
- Protein: 10 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
Dish Characteristics:
- Refreshing and flavorful
- Packed with protein and fiber
- Great for meal prep or picnics
User Comments:
- "This salad is so delicious and easy to make. It's the perfect summer dish."
- "I love the combination of flavors. The spicy jalapeno adds a nice kick."
- "This salad is so filling and satisfying. I'll definitely be making it again."
Special Precautions and Tips:
- If you don't have a jalapeno pepper, you can substitute with another spicy pepper, such as a serrano or habanero.
- If you want a less spicy salad, remove the seeds from the jalapeno before mincing.
- This salad can be served warm or cold. It's also great for leftovers.
