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Description
Discover flavorful high fiber recipes that are easy to make and packed with nutrients. Perfect for healthy eating, meal prep, and digestive wellness.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until broth is absorbed. Let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare vegetables: While quinoa cooks, dice the red bell pepper and finely chop the red onion. Chop the cilantro.
- Combine ingredients: In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
- Make dressing: In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Assemble: Pour the dressing over the quinoa mixture and toss gently to combine.
- Serve: Serve immediately or chill for later.
Notes
- Add avocado for extra creaminess.
- Spice it up with a pinch of cayenne pepper.
- Great as a side dish or a light main course.
- This recipe is excellent for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cook and Mix
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
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