Looking for a healthy and easy-to-make recipe that you can make in your rice cooker?
Well, look no further than this delicious quinoa and black bean salad!
This vegan-friendly dish is packed with nutritious ingredients like quinoa, black beans, bell peppers, red onions, and cilantro. Not only does it make for a hearty meal, but with the help of your trusty rice cooker it’s simple to prepare in just minutes! It can also be enjoyed as a side dish or even as a hearty main entrée – the possibilities are endless.
It’s also a quick and easy recipe that can be made in advance and taken to work for lunch and is high in protein and fiber, making it a satisfying and nutritious choice.
Check out my post on how to cook quinoa in a rice cooker if you want the full rundown.
Here’s my recipe for you to try:
Quinoa and Black Bean Salad:
- 1 cup quinoa
- 2 cups water
- 1 15-ounce can of black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper, to taste
- In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
- In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, avocado, and cilantro.
- In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
- Pour the dressing over the quinoa mixture and toss to coat. Serve immediately, or refrigerate until ready to serve.
This salad can be served as a main dish or as a side dish. It’s also easily customizable – you can add any vegetables you have on hand, such as bell peppers, cucumbers, or carrots.
Enjoy!
