Gluten-Free, Vegan, Serves 4
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup lime juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper, to taste
Directions:
In a large mixing bowl, combine the cooked quinoa, black beans, diced red bell pepper, diced red onion, and chopped cilantro. Add the diced avocado and minced jalapeño pepper, and gently stir to combine. Whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and black pepper in a small mixing bowl. Pour the dressing over the salad and toss everything together until it’s well-coated. Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or lime juice to taste. Serve the black bean quinoa salad immediately, garnished with additional cilantro or avocado if desired.