This nourishing, hearty Avocado Quinoa Salad is loaded with protein and filling enough to be a main course. This is a simple healthy and flavorful plant-based meal that is oil-free.
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!
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.