Fresh Quinoa and Black Bean Salad with Zesty Lime

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Quinoa and Black Bean Salad with Zesty Lime

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime

A vibrant, nutrient-packed salad featuring fluffy quinoa, hearty black beans, and delicate cubes of firm tofu tossed with crunchy red bell pepper, sharp red onion, and sprinkled with fresh cilantro. Finished with a zesty lime dressing, a dash of olive oil, and a hint of cumin, this salad balances flavors and textures to deliver a refreshing and satisfying meal.

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NUTRITION

539kcal
Protein
32.6g
Fat
14.5g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~93g)

1 cup Black Beans (~172g)

150g Firm Tofu, cubed

1/2 cup diced Red Bell Pepper (~75g)

1/4 cup diced Red Onion (~40g)

Juice from 1 Lime (~30g)

1 tsp Olive Oil

2 tbsp Fresh Cilantro, chopped

1/4 tsp Ground Cumin

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PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to package instructions until fluffy. Allow it to cool slightly.

  • 2

    Rinse and drain the black beans. If using canned beans, rinse thoroughly to remove excess sodium.

  • 3

    Press the tofu gently to remove excess moisture, then cut it into small cubes.

  • 4

    In a large bowl, combine the cooked quinoa, black beans, cubed tofu, diced red bell pepper, and red onion.

  • 5

    In a small bowl, whisk together the fresh lime juice, olive oil, and ground cumin.

  • 6

    Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

  • 7

    Mix in the freshly chopped cilantro, adjust seasoning with salt and pepper if desired, and serve immediately or let chill for 30 minutes to meld flavors.

Fresh Quinoa and Black Bean Salad with Zesty Lime

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Quinoa and Black Bean Salad with Zesty Lime

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime

A vibrant, nutrient-packed salad featuring fluffy quinoa, hearty black beans, and delicate cubes of firm tofu tossed with crunchy red bell pepper, sharp red onion, and sprinkled with fresh cilantro. Finished with a zesty lime dressing, a dash of olive oil, and a hint of cumin, this salad balances flavors and textures to deliver a refreshing and satisfying meal.

NUTRITION

539kcal
Protein
32.6g
Fat
14.5g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Quinoa (~93g)

1 cup Black Beans (~172g)

150g Firm Tofu, cubed

1/2 cup diced Red Bell Pepper (~75g)

1/4 cup diced Red Onion (~40g)

Juice from 1 Lime (~30g)

1 tsp Olive Oil

2 tbsp Fresh Cilantro, chopped

1/4 tsp Ground Cumin

PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to package instructions until fluffy. Allow it to cool slightly.

  • 2

    Rinse and drain the black beans. If using canned beans, rinse thoroughly to remove excess sodium.

  • 3

    Press the tofu gently to remove excess moisture, then cut it into small cubes.

  • 4

    In a large bowl, combine the cooked quinoa, black beans, cubed tofu, diced red bell pepper, and red onion.

  • 5

    In a small bowl, whisk together the fresh lime juice, olive oil, and ground cumin.

  • 6

    Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

  • 7

    Mix in the freshly chopped cilantro, adjust seasoning with salt and pepper if desired, and serve immediately or let chill for 30 minutes to meld flavors.