Quinoa Salad with Black Beans and Avocado

Prep Time 15 min
Cook Time 10 Min
Servings 6
Difficulty Easy

Ingredients

  • 2 cups water
  • 1/2 cup uncooked quinoa
  • 1/2 medium cucumber, peeled and diced
  • 1 cup grape tomatoes, halved
  • 1/4 cup diced onion
  • 1/2 (15 oz.) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp. pickled jalapeno slices, finely chopped
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 1 clove garlic, minced
  • 2 tbsps. fresh lime juice
  • 3/4 tsp. salt or to taste
  • 1/4 to 1/2 tsps. ground cumin
  • 1 medium ripe avocado, peeled, seeded, and chopped

Directions

  • Step 1

    BRING water to a boil in medium saucepan over high heat. Stir in quinoa. Reduce heat. Cover pan. Simmer 10 to 12 minutes or until most of the water is absorbed.

  • Step 2

    DRAIN quinoa in a fine mesh sieve. Run under cold water to cool completely. Shake off excess liquid.

  • Step 3

    COMBINE quinoa, cucumber, tomatoes, onion, black beans, cilantro, jalapeno, oil, garlic, lime juice, salt and cumin in large bowl. Gently stir in avocado and serve.

Serving size
(1/6 of recipe)

  • Calories 270
  • Calories from Fat140g
  • Total Fat 15g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 520mg
  • Potassium 0mg
  • Total Carbohydrates 29g
  • Dietary Fiber 8g
  • Sugars 5g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet