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EASY HEALTHY LUNCHES

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Ingredients
  

  • INGREDIENTS:
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 bell pepper diced
  • 1/2 red onion finely chopped
  • 1 cup corn fresh or canned
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions
 

  • COOKING INSTRUCTIONS:
  • In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
  • In a large mixing bowl, combine the black beans, cherry tomatoes, bell pepper, red onion, corn, and cilantro. Mix well to guarantee the ingredients are evenly distributed.
  • In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to create the dressing. Adjust the seasoning to your taste.
  • Once the quinoa has cooled, add it to the mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine all the ingredients thoroughly.
  • Allow the salad to sit for at least 15 minutes to let the flavors meld together before serving. This dish can be served immediately or stored in the refrigerator for up to three days.
  • For the best flavor, consider letting your salad sit in the refrigerator for a few hours or overnight before serving. This allows the ingredients to marinate and the flavors to develop even further.
  • Additionally, feel free to experiment with different vegetables or proteins to suit your preferences. Enjoy your delicious and healthy Quinoa and Black Bean Salad!