Peruvian Quinoa Salad – Vegan Bowl with Avocado and Corn

Name: Peruvian Quinoa Salad – Vegan Bowl with Avocado and Corn
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 cup cooked quinoa (185 g); 1/2 cup canned black beans, rinsed; 1/2 cup sweet corn; 1 red bell pepper, diced; 1 ripe avocado, cubed; 1/4 cup fresh cilantro, chopped; 1 lime (juiced); 2 tbsp olive oil; 1/4 red onion, finely chopped; 1/2 tsp ground cumin; salt and black pepper to taste

A protein-packed vegan salad made with quinoa, black beans, corn and avocado in a zesty lime dressing.

Total: 30 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 420 kcal

Updated: July 25, 2026

In short

Peruvian Quinoa Salad – Vegan Bowl with Avocado and Corn contains 420 calories per serving: 14 g protein, 55 g carbohydrate and 18 g fat. It takes 30 minutes in total and makes 2 servings.

About this recipe

Inspired by Peruvian cuisine, this colorful quinoa salad brings plant protein and fiber together in one bowl. The creamy avocado and bright lime make it both satisfying and a low-calorie option.

Method

1
Rinse the quinoa and cook in 2 cups of water for about 15 minutes until fluffy, then let it cool.
2
In a large bowl, combine the cooled quinoa, black beans and corn.
3
Add the red pepper, red onion and cilantro.
4
For the dressing, whisk the lime juice, olive oil, cumin, salt and pepper.
5
Drizzle the dressing over the salad and toss gently.
6
Fold in the avocado cubes last and mix lightly.
7
Chill for 10 minutes and serve.