Preparation Time: 30 min.
Difficulty: Easy
Total Calories: 430 kcal
Ingredients:
- 200g of quinoa
- 400ml of vegetable broth
- 150g of black beans (cooked)
- 100g of cherry tomatoes (halved)
- 50g of corn (cooked)
- 50g of diced red bell pepper
- 30g of chopped cilantro
- 2 tablespoons of olive oil
- 1 teaspoon of cumin powder
- Salt to taste
- Pepper to taste
Kitchen Tools Needed:
- Mixing bowl
- Cooking pot
- Serving dish
Instructions:
- Rinse the quinoa thoroughly under cold water.
- In a cooking pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and let it simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- In a mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, diced red bell pepper, and chopped cilantro.
- In a small bowl, whisk together the olive oil, cumin powder, salt, and pepper. Pour this dressing over the salad and toss well to combine.
- Serve the salad chilled or at room temperature in a serving dish.
Macros:
- Total Calories: 430kcal
- Carbs: 60g
- Proteins: 20g
- Fats: 9g
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