This recipe is perfect for a make-ahead dinner or to meal prep your lunches for the week! I love making this meal when I don't want to cook meat, but still want a balanced meal with protein and vegetables.
1 cup quinoa
1 15-oz. can of corn, drained
1 15-oz. can of black beans, rinsed and drained
1 red bell pepper, chopped
4 green onions, sliced
2 Roma tomatoes, chopped
1/4 cup lime juice
2 Tbsp olive oil
1 Tbsp honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
Cook your quinoa according to the package instructions. I do mine in the Instant Pot with 1 1/2 cups of water for 1 minute with 10 minutes natural release.
Move the quinoa to a large bowl to cool and add the corn, beans, bell pepper, green onions, and tomatoes.
In a smaller bowl, whisk the dressing ingredients together. Pour into the salad bowl and mix together.
Add salt and pepper to taste. I usually end up adding at least half of a teaspoon of salt.
Serve immediately or chill in the fridge for a couple of hours (I prefer it cold). If stored in an airtight container, it should last for at least a week.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.