This Quinoa Black Bean and Avocado Salad makes a delicious side dish or main meal you can feel great about eating! Say hello to your new summer salad!
Memorial Day is around the corner, and I’m starting to plan a festive menu! For most of the holidays during the summer, I like to keep things like and fresh. This quinoa, avocado and black bean salad makes a delicious and flavorful side dish, or you could make it a main course! The best part about it, is you can feel great while you’re eating it, because it’s healthy for you too!
This salad has all of my favorite things: Quinoa, avocado, juicy tomatoes, and plenty of cilantro!! Is anyone else with me in saying that I want to put cilantro in everything? I love putting it in Asian food, Mexican food, sandwiches, you name it, I’ll put cilantro on it.
What is quinoa?
Quinoa, otherwise known as the “supergrain”, is super easy to make. It’s one of the most protein rich foods you can eat. If you didn’t know, protein is used in the body to build and repair tissue. Bodies need a modest amount of protein to function well, so you want to make sure you’re getting enough protein in your diet. Luckily, quinoa has a lot of it, and it’s inexpensive, and gluten free! Perfect, right?
Combining cilantro and quinoa is a win-win in the my book. This was so easy to make and so refreshing. I have a bowl of it for lunch today, and I can’t wait until noon to eat!
Can you eat this quinoa salad cold?
Yes, this quinoa salad is best if eaten cold! I usually chill it in the refrigerator for at least 2 hours, up to overnight, which makes it great for meal prep! The time in the fridge allows all the flavors to marinate, which creates a super flavorful quinoa salad that is a hit with everyone! This salad will keep in the fridge for up to 5 days if it’s stored in an airtight container.
How to make a Quinoa, Avocado and Black Bean Salad
- Marinate the chicken overnight and cook. After the chicken has marinated overnight, cook to an internal temperature of 165 degrees and slice to add to the salad.
- Cook quinoa. Cook quinoa according to directions on the package. You can cook it on the stovetop or Instantpot. Let it cool completely.
- Drain beans and corn. If you’re used canned veggies, drain and rinse the beans and corn, then add to a large bowl.
- Add in tomatoes, avocado, and herbs. In the same large bowl, add in diced avocado, sliced grape tomatoes, cilantro and sliced chicken.
- Make dressing. Combine all the ingredients for the dressing in a blender and blend until smooth.
- Mix everything together. Add the cooled quinoa to tomato, chicken and avocado mixture, then pour dressing on top. Toss until combined.
- Let chill. Refrigerate for at least 2 hours or overnight. Served chilled.
If you want, you can omit the dressing in this quinoa salad if you want to as well. I feel like the juices from the corn and tomatoes prevent the salad from becoming too dry, so if you want to omit it, feel free! Just squeeze a little lime juice over the top and you’re set!
Quinoa, Avocado and Black Bean Salad
Ingredients
3 chicken breasts, split
For the chicken marinade:
1/4 cup chipotle peppers, from a can
1 tbl adobo sauce, from the canned chipotles
4 tbl olive oil
3 garlic cloves, minced
1/2 white onion
handful fresh cilantro leaves
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 cup water
juice from one lime
For the salad dressing:
1 Avocado
1 clove Garlic peeled
1/4 cup roughly chopped cilantro.
1 tablespoon fresh lime
3 tablespoons Olive Oil
1/4 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
For the salad:
2 cups cooked quinoa
1 medium avocado, diced
1 medium tomato, chopped
1 cup black beans, rinsed and drained
1/4 cup cotija cheese crumbles
A handful of fresh cilantro, chopped (about 4 tablespoons)
Instructions
Make the marinade and marinate the chicken in the fridge overnight. Remove from the fridge and cook until chicken internal temperature is 165 degrees. Slice and set aside.
Cook quinoa according to directions on the package. You can cook it on the stovetop or Instantpot. Let it cool completely.
Drain beans and corn and add to a large bowl. In the same large bowl, add in diced avocado, sliced grape tomatoes, cilantro, and sliced chicken.
Combine all the ingredients for the dressing in a blender and blend until smooth.
Add the cooled quinoa to tomato, chicken and avocado mixture, then pour dressing on top. Toss until combined.
Refrigerate for at least 2 hours or overnight. Served chilled.
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