Fresh Quinoa and Black Bean Salad with Zesty Lime Dressing

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 Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime Dressing

Enjoy a vibrant and nutritious salad that features fluffy quinoa, hearty black beans, and grilled tofu tossed with crisp red bell pepper and sweet corn. Brightened up with a zesty lime dressing and fresh cilantro, this dish is as visually appealing as it is satisfying, making it a perfect option for any meal of the day.

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NUTRITION

569kcal
Protein
31.9g
Fat
13.9g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Quinoa (~60g)

3/4 cup Black Beans, drained (~130g)

4 ounces Extra Firm Tofu, grilled (~113g)

1 medium Red Bell Pepper, chopped

1/2 cup Corn Kernels (~82g)

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

1/4 cup Fresh Cilantro, chopped (~4g)

Juice of 1 Lime

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Rinse the quinoa thoroughly under cool water. In a small saucepan, combine the 1/3 cup of dry quinoa with water (using a typical 2:1 water to quinoa ratio) and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is fluffy, about 12-15 minutes. Once cooked, let it cool.

  • 2

    While the quinoa is cooking, rinse and drain the black beans. Dice the red bell pepper, finely chop the red onion, and roughly chop the fresh cilantro. If using fresh corn, cut the kernels from the cob or use pre-cooked kernels.

  • 3

    Slice the extra firm tofu into 1/2-inch thick pieces. Grill the tofu on a preheated grill pan or skillet over medium-high heat until grill marks appear and the tofu is heated through, about 3-4 minutes on each side. Once grilled, cut the tofu into cubes.

  • 4

    In a large mixing bowl, combine the cooled quinoa, black beans, grilled tofu, red bell pepper, corn, red onion, and cilantro.

  • 5

    In a small bowl or jar, whisk together the juice of one lime and one teaspoon of extra virgin olive oil. Season with a pinch of salt and pepper to taste.

  • 6

    Pour the zesty lime dressing over the salad and gently toss to ensure all the ingredients are evenly coated. Adjust seasonings as needed.

  • 7

    Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy your Fresh Quinoa and Black Bean Salad for a light yet satisfying meal!

Fresh Quinoa and Black Bean Salad with Zesty Lime Dressing

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 Dressing

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime Dressing

Enjoy a vibrant and nutritious salad that features fluffy quinoa, hearty black beans, and grilled tofu tossed with crisp red bell pepper and sweet corn. Brightened up with a zesty lime dressing and fresh cilantro, this dish is as visually appealing as it is satisfying, making it a perfect option for any meal of the day.

NUTRITION

569kcal
Protein
31.9g
Fat
13.9g
Carbs
85.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Quinoa (~60g)

3/4 cup Black Beans, drained (~130g)

4 ounces Extra Firm Tofu, grilled (~113g)

1 medium Red Bell Pepper, chopped

1/2 cup Corn Kernels (~82g)

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

1/4 cup Fresh Cilantro, chopped (~4g)

Juice of 1 Lime

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Rinse the quinoa thoroughly under cool water. In a small saucepan, combine the 1/3 cup of dry quinoa with water (using a typical 2:1 water to quinoa ratio) and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is fluffy, about 12-15 minutes. Once cooked, let it cool.

  • 2

    While the quinoa is cooking, rinse and drain the black beans. Dice the red bell pepper, finely chop the red onion, and roughly chop the fresh cilantro. If using fresh corn, cut the kernels from the cob or use pre-cooked kernels.

  • 3

    Slice the extra firm tofu into 1/2-inch thick pieces. Grill the tofu on a preheated grill pan or skillet over medium-high heat until grill marks appear and the tofu is heated through, about 3-4 minutes on each side. Once grilled, cut the tofu into cubes.

  • 4

    In a large mixing bowl, combine the cooled quinoa, black beans, grilled tofu, red bell pepper, corn, red onion, and cilantro.

  • 5

    In a small bowl or jar, whisk together the juice of one lime and one teaspoon of extra virgin olive oil. Season with a pinch of salt and pepper to taste.

  • 6

    Pour the zesty lime dressing over the salad and gently toss to ensure all the ingredients are evenly coated. Adjust seasonings as needed.

  • 7

    Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Enjoy your Fresh Quinoa and Black Bean Salad for a light yet satisfying meal!