Smoky Chipotle Black Bean and Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 chipotle pepper in adobo sauce, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 cup fresh corn kernels
• Juice of 2 limes
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced

Cooking Instructions

1. In a medium saucepan, bring water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.

2. In a large skillet, heat olive oil over medium heat. Add the chopped red onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.

3. Stir in the ground cumin, smoked paprika, and minced chipotle pepper, cooking for an additional minute until fragrant.

4. Add the black beans to the skillet, stirring well to coat them with the spice mixture. Cook for 5 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.

5. In a large mixing bowl, combine the cooked quinoa, black bean mixture, cherry tomatoes, red bell pepper, and corn. Drizzle with lime juice and season with salt and pepper to taste.

6. Gently fold in the chopped cilantro. Serve the salad topped with sliced avocado.

Nutritional Information

Calories: 340 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 320mg | Potassium: 780mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2100IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 3mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}