Avocado Quinoa Salad with Roasted Peppers
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Print Recipe Servings 2
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Ingredients
- ½ cup (90 g) quinoa dry, or 2 cups (260 g) cooked
- ½ cup (80 g) red kidney beans canned, drained and rinsed
- ½ cup (80 g) sweet corn canned, drained
- 2 (140 g) roasted red peppers chopped
- ½ small (30 g) red onion sliced
- 1 small (90 g) avocado chopped
- ¼ bunch fresh dill chopped
- ½ lemon juiced, or around 2 tbsp freshly squeezed lemon juice
- ½ tsp cumin
- ½ tsp Himalayan salt
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Instructions
- Place the quinoa in a saucepan with one cup (240 ml) of water and bring to a boil. Once it starts boiling, cover with a lid, reduce the heat and let simmer for 12 mins. When it is ready, let it cool for a while.
- Meanwhile, chop the roasted peppers, onion, avocado, and dill.
- In a medium bowl, combine the cooked quinoa, beans, corn, and chopped veggies. Toss well and season with lemon juice, cumin, and salt. Stir everything to combine.
- Enjoy!
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Notes
- You can cook the quinoa in advance or use leftover quinoa and then assemble the salad in no time.
- I used frozen roasted peppers, you can also use peppers from a jar or can, packed in water (not oil).
- You can substitute the fresh dill with chopped cilantro or parsley if you prefer.
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