Make Lunch Count

Quinoa with Black Bean Salad

1 cup dry quinoa, rinsed
1 tbsp olive oil or coconut oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

Rinse the quinoa in cold water. Boil water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.

While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside.
Combine chopped vegetables with the black beans in a large bowl, and set aside.
Once quinoa has cooled, combine all ingredients and mix well. Cover and refrigerate until ready to serve.

Nutrition Facts:
Yield: 6 servings
Serving Size: 1 cup
Calories 208
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 284 mg
Total Fiber 7 g
Protein 9 g
Carbohydrates 34 g
Potassium 619 mg

Recipe courtesy of the National Institute of Health Health Lung and Blood Institute​.

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