Avocado Quinoa Salad Bowl
A bright, creamy, and vibrant salad packed with protein, healthy fats, and fresh produce, perfect for potlucks or easy dinners.
Ingredients
Grains
- 1 cup uncooked quinoa, rinsed Use pre-rinsed quinoa if available.
- 2 cups water or vegetable broth Broth adds more flavor.
Vegetables and Beans
- 1 can black beans, drained and rinsed
- 1 cup corn kernels Can be fresh, frozen, or canned.
- 1 large red bell pepper, diced
- 1/2 unit red onion, finely diced
- 2 units avocados, diced Add last to avoid mushiness.
- 1/2 cup fresh cilantro, chopped Set aside some for garnish.
Dressing
- 1/4 cup extra virgin olive oil
- 2 units juice of limes About 2 tablespoons.
- 1 tsp ground cumin
- 1/2 tsp chili powder
- to taste unit salt and freshly ground black pepper
Instructions
Cook the Quinoa
- Rinse 1 cup quinoa under cold water.
- Combine quinoa and 2 cups water or broth in a saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until grains are translucent and the germ appears.
- Remove from heat and fluff with a fork.
Make the Dressing
- Whisk together 1/4 cup olive oil, juice of 2 limes, 1 tsp cumin, 1/2 tsp chili powder, and salt + pepper. Adjust to taste.
Prep the Produce
- Dice red bell pepper and red onion.
- Chop cilantro.
- Drain and rinse black beans and corn.
Cool the Quinoa
- Transfer hot quinoa to a large bowl to cool for 10–15 minutes until warm or room temperature.
Assemble the Salad
- Add black beans, corn, bell pepper, red onion, and most of the cilantro to the cooled quinoa.
- Pour about two-thirds of the dressing over the mixture and gently toss to coat.
Finish with Avocado
- Fold in diced avocado carefully so that chunks remain whole.
- Taste and add remaining dressing, salt, or pepper as needed.
- Garnish with reserved cilantro and serve warm or chilled.
Notes
Store leftovers in an airtight container for 2-3 days. To prevent browning, toss avocado with lime juice before mixing or add just before serving.