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Cook quinoa according to package instructions; let cool.
In a large bowl, combine quinoa, black beans, chickpeas, kidney beans, bell pepper, cucumber, carrot, and spinach.
In a small bowl, whisk olive oil, lemon juice, cumin, salt, and pepper.
Pour dressing over the quinoa mixture and toss well.
Garnish with fresh cilantro before serving.
Serving & Storage:
Serve chilled or at room temperature.
Store leftovers in an airtight container in the fridge for up to 3 days.
Variations:
Add avocado slices or roasted nuts for extra creaminess and crunch.
Use lime juice instead of lemon for a zesty twist.
FAQ:
Q: Can I use canned beans?
A: Yes, just rinse and drain them well.
Q: How to make it gluten-free?
A: Quinoa is naturally gluten-free, so this recipe is safe for gluten-free diets.
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