Quinoa & Avocado Summer Salad

Sensenbrenner Primary Care / Education  / Quinoa & Avocado Summer Salad

Quinoa & Avocado Summer Salad

1 cup quinoa, rinsed
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, diced
1 cup corn kernels (fresh, frozen, or canned)
1 small red onion, finely chopped
1 bell pepper (any color), diced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon chili powder


Cook the Quinoa:

In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.

Prepare the Vegetables:

While the quinoa is cooking, prepare the vegetables. Dice the avocado, halve the cherry tomatoes, chop the red onion and bell pepper, and rinse and drain the black beans and corn if using canned.

Mix the Salad:

In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, corn, red onion, bell pepper, and cilantro.

Make the Dressing:

In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.


Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine, ensuring everything is well-coated with the dressing.


Serve immediately, or refrigerate for up to 2 hours to let the flavors meld together. This salad is great as a main dish or a side.

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