Fluffy quinoa mingles with sweet pineapple, black beans, and fresh vegetables in a tangy lime dressing. Ideal for meal prep and summer gatherings.
# Components:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Fruits and Vegetables
03 - 1.5 cups fresh pineapple, diced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 0.5 small red onion, finely chopped
07 - 1 cup canned black beans, drained and rinsed
08 - 0.5 cup fresh cilantro, chopped
09 - 1 avocado, diced
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lime juice
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon ground cumin
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper
# Directions:
01 - 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 allow to cool to room temperature.
02 - In a large bowl, combine cooled quinoa, pineapple, red bell pepper, cherry tomatoes, red onion, black beans, and cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, maple syrup or honey, cumin, salt, and black pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Just before serving, fold in the diced avocado to prevent browning and maintain texture.
06 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
