Spicy Quinoa and Black Bean Salad

This Spicy Quinoa and Black Bean Salad is a perfect fat-burning recipe packed with protein, fiber, and healthy fats. Quinoa and black beans provide a high-protein base, while the avocado and olive oil add healthy fats that help keep you full and satisfied. The spices not only add flavor but also boost your metabolism, making this dish a great addition to your weight loss journey.

This Spicy Quinoa and Black Bean Salad is a perfect fat-burning recipe packed with protein, fiber, and healthy fats. Quinoa and black beans provide a high-protein base, while the avocado and olive oil add healthy fats that help keep you full and satisfied. The spices not only add flavor but also boost your metabolism, making this dish a great addition to your weight loss journey.

Power up with this Spicy Quinoa and Black Bean Salad—protein-rich, flavorful, and perfect for weight loss!

Mortal Act

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. Dice the avocado, red bell pepper, and red onion. Halve the cherry tomatoes and chop the cilantro.
3. Mix the Salad: In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, red bell pepper, red onion, and cilantro.
4. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.
5. Combine and Serve: Pour the dressing over the quinoa mixture and toss to combine. Serve immediately or refrigerate for up to 2 days.