This quinoa dish makes for a fresh and filling side. To modify this recipe for an easy-to-swallow diet, nix the corn in favor of an additional 1 teaspoon of olive oil per serving. Olive oil helps coat the food, making it easier to swallow.
Ingredients
½ cup red quinoa
1 cup water
15-ounce can black beans (1¾ cup cooked)
15.25-ounce can corn, drained
1 medium red bell pepper, diced
1 cup cherry tomatoes, halved
2 cloves garlic, minced
6 tablespoons extra-virgin olive oil
4 tablespoons lime juice
1 teaspoon lime zest
½ cup fresh cilantro, chopped
¼ teaspoon salt
1 avocado, diced
Instructions
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Rinse quinoa in a fine-mesh colander under running water for at least 30 seconds. Drain well.
- In a saucepan, bring rinsed quinoa and water to a boil over medium-high heat, then reduce heat and simmer until quinoa has absorbed the liquid, 10 to 12 minutes. Remove pan from heat, cover, and let stand 5 minutes.
- When quinoa is cool, add it to a large bowl with beans, corn, bell pepper, tomatoes, garlic, olive oil, lime juice and zest, cilantro, and salt and mix well. Cover and chill for a few hours or overnight.
- To serve, bring salad to room temperature, add avocado, and mix gently to combine.
Yield
Serves 6
Prep time
45 minutes
Cook time
25 minutes
Total time
70 minutes
Nutrition
- Calories
- 340 calories
- Carbohydrates
- 38g
- Fat
- 19g
- Fiber
- 9g
- Protein
- 8g
- Saturated fat
- 2g
- Sodium
- 320mg
- Sugar
- 10g
