Description
A delicious and satisfying gluten-free dish perfect for football gatherings.
Ingrédients
L'échelle
- 2 cups quinoa
- 4 cups vegetable broth
- 1 cup black beans, rinsed
- 1 cup corn, drained
- 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, then reduce heat to low and cover.
- Cook for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and let it cool.
- In a large bowl, combine black beans, corn, diced red bell pepper, and cooled quinoa.
- Add avocado and cilantro.
- Drizzle with lime juice and season with salt and pepper.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- This dish can be made a day in advance.
- Feel free to add other vegetables like cherry tomatoes or cucumber.
- Great for potlucks or game day parties.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Appetizer
- Méthode: Boiling
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 220
- Sucre: 1g
- De Sodium: 200mg
- La graisse: 7g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 6g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 6g
- La protéine: 8g
- Le taux de cholestérol: 0mg
Mots-clés: football food, gluten free, quinoa salad, game day recipe