Description
A collection of make-ahead meals that are flavorful and convenient.
Ingredients
Scale
- 2 cups quinoa
- 4 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes, or until quinoa is fluffy.
- In a large bowl, mix cooked quinoa, black beans, corn, red bell pepper, and cilantro.
- Add lime juice, salt, and pepper. Toss to combine.
- Let the mixture cool before storing in an airtight container.
Notes
- This dish can be served warm or cold.
- It can be stored in the fridge for up to 5 days.
- Variations include adding grilled chicken or diced tomatoes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: make ahead meals, quinoa salad, meal prep