Save This Tropical Quinoa Salad is a vibrant and refreshing dish that brings a burst of sunshine to your plate. Featuring fluffy quinoa, sweet diced pineapple, and hearty black beans, it is tossed in a zesty lime dressing that balances every bite. Whether you are looking for a light lunch or a colorful side dish for your next gathering, this fusion of tropical and Latin flavors is sure to impress.
Save The combination of protein-rich quinoa and black beans makes this salad incredibly satisfying, while the fresh cilantro and lime juice provide a bright, zesty finish. It is a simple yet elegant way to enjoy wholesome ingredients in one bowl.
Ingredients
- Grains: 1 cup quinoa (rinsed), 2 cups water
- Fruits and Vegetables: 1 ½ cups fresh pineapple (diced), 1 red bell pepper (diced), 1 cup cherry tomatoes (halved), ½ small red onion (chopped), 1 cup canned black beans (rinsed), ½ cup fresh cilantro (chopped), 1 avocado (diced)
- Dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 tablespoon maple syrup or honey, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper
Instructions
- Step 1
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
- Step 2
- In a large bowl, combine cooled quinoa, pineapple, red bell pepper, cherry tomatoes, red onion, black beans, and cilantro.
- Step 3
- In a small bowl, whisk together olive oil, lime juice, maple syrup (or honey), cumin, salt, and black pepper until emulsified.
- Step 4
- Pour the dressing over the salad and toss gently to combine.
- Step 5
- Just before serving, fold in the diced avocado.
- Step 6
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
Using a medium saucepan with a lid ensures the quinoa steams perfectly. It is essential to let the quinoa cool to room temperature before mixing with the fresh vegetables to keep the pineapple and peppers crisp. A large mixing bowl allows for easy tossing without bruising the delicate avocado.
Varianten und Anpassungen
For a spicier kick, add 1 small finely chopped jalapeño to the mix. If pineapple isn't your favorite, you can easily substitute it with diced mango for a different but equally delicious tropical flavor profile.
Serviervorschläge
This salad is highly versatile and pairs wonderfully with grilled seafood or chicken. Serve it chilled on a hot summer afternoon or at room temperature for a quick weekday lunch.
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With approximately 330 calories and 8 grams of protein per serving, this Tropical Quinoa Salad is a nutritional powerhouse. Enjoy this easy, 35-minute recipe that brings the taste of the tropics straight to your kitchen.
Recipe FAQ
- → How long does this keep in the refrigerator?
This dish stores well for 3-4 days when kept in an airtight container. Add the avocado just before serving to prevent browning.
- → Can I make this ahead for meal prep?
Absolutely. Prepare the base mixture without avocado and store in the refrigerator. Add freshly diced avocado when ready to eat.
- → What other fruits work well in this bowl?
Mango, papaya, or fresh strawberries make excellent substitutions or additions to the pineapple for varied tropical flavors.
- → Is this suitable for gluten-free and vegan diets?
Yes, this creation is naturally gluten-free and vegan when using maple syrup instead of honey in the dressing.
- → How can I add more protein?
Consider adding grilled shrimp, chicken, or tofu. Alternatively, increase the black beans to 1 ½ cups for extra plant-based protein.