A protein-packed vegan salad made with quinoa, black beans, corn and avocado in a zesty lime dressing.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
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.
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.
Rinse the quinoa and cook in 2 cups of water for about 15 minutes until fluffy, then let it cool.
In a large bowl, combine the cooled quinoa, black beans and corn.
Add the red pepper, red onion and cilantro.
For the dressing, whisk the lime juice, olive oil, cumin, salt and pepper.
Drizzle the dressing over the salad and toss gently.
Fold in the avocado cubes last and mix lightly.
Chill for 10 minutes and serve.
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