"Ingredients:
- 1 cup uncooked quinoa
- 1 ripe avocado
- 1 cucumber
- 1 bell pepper, any color
- 1/2 cup corn, either fresh or frozen
- 1/2 cup cooked black beans
- 2 green onions
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
1. Rinse the quinoa under cold water until the water runs clear. Place the quinoa in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes until all the water is absorbed and quinoa is fluffy. Allow it to cool.
2. While the quinoa is cooking, chop the avocado, cucumber, bell pepper, and green onions. Set aside.
3. In a large bowl, combine the cooled quinoa, chopped vegetables, corn, black beans, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour this dressing over the salad in the large bowl. Toss everything together until well mixed.
5. This salad can be served immediately or refrigerated for up to three days. The flavors will meld together the longer it sits.
Cooking Time: 20 minutes preparation, 15-20 minutes cooking, Total Time: 35-40 minutes
Nutrition Information (per serving): This recipe serves 4, and each serving contains approximately 335 calories, 12g of protein, 46g of carbohydrates, 13g of fat, 9g of fiber, and 5g of sugar.
The salad is packed with healthy fats from the avocado and olive oil, high in fiber and protein from the quinoa and black beans, and is a good source of vitamins and minerals from the vegetables. This makes it a balanced, nutritious meal option."
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