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Quinoa Salad with Avocado and Black Beans 1 cup quinoa. 2 glasses of water. One can of black beans, rinsed and drained One avocado, diced 1 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 1/4 cup cilantro, chopped Juice of two limes 2 tablespoons olive oil.
Add salt and pepper to taste. combine the quinoa and water. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the water is absorbed.
2. In a large mixing bowl, add cooked quinoa, black beans, avocado, cherry tomatoes, red onion, and cilantro. 3.
In a small bowl, combine the lime juice, olive oil, salt, and pepper. 4. Pour the dressing over the quinoa and toss to incorporate.
Serve chilled or room temperature. – Sweet potatoes are high in vitamins, minerals, and fiber, making the stew both healthy and filling. – Chickpeas are a rich source of plant-based protein and provide a pleasing texture to the dish.
– To add depth of flavor, season the stew with fragrant spices such as cumin, paprika, and cinnamon. – Adding leafy greens such as spinach or kale at the end of cooking provides an additional nutritious boost. – Roasting Bru.
