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Quinoa is a delicious and nutritious grain that serves as the base for our Peppery Cajun Quinoa Salad. Cooking quinoa properly is essential to achieving that perfect fluffy texture, and it all begins with the right water-to-quinoa ratio. The standard ratio is 2:1, meaning for every cup of quinoa you use, you should add two cups of water. However, if you're looking for a bit more flavor, consider substituting some of the water with vegetable broth. This will infuse your quinoa with added depth and richness right from the start.

Peppery Cajun Quinoa Salad

Discover the vibrant and nutritious Peppery Cajun Quinoa Salad, a delicious blend that brings together the hearty flavors of Cajun cuisine with the superfood power of quinoa. Packed with fresh bell peppers, black beans, creamy avocado, and zesty lime juice, this salad is not just a treat for the eyes but also a powerhouse of nutrients. Perfect as a main dish, side, or meal prep, it's an easy way to savor healthy eating without sacrificing flavor. Enjoy a culinary adventure that’s as beneficial to your health as it is delightful to your taste buds!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 red bell pepper, diced

1 green bell pepper, diced

1 cup corn (fresh, frozen, or canned)

1 cup black beans, rinsed and drained

1/2 cup red onion, finely chopped

1 avocado, diced

1/4 cup fresh cilantro, chopped

1 tablespoon Cajun seasoning

1 teaspoon garlic powder

1/2 teaspoon black pepper

Juice of 1 lime

3 tablespoons olive oil

Salt to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it cool down.

    Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, Cajun seasoning, garlic powder, black pepper, and salt. Adjust seasoning if needed. Set aside.

      Combine the Salad Ingredients: In a large bowl, add the cooled quinoa, diced red and green bell peppers, corn, black beans, chopped red onion, and diced avocado. Gently toss to combine.

        Add the Dressing: Pour the prepared dressing over the quinoa mixture. Use a spatula to fold gently, ensuring everything is coated with the dressing without mashing the avocado.

          Garnish and Serve: Sprinkle chopped cilantro over the salad. Serve immediately or refrigerate for 30 minutes to let the flavors meld together. This dish is delicious both cold and at room temperature.

            Enjoy: Serve as a main dish or a side alongside grilled meats or shrimp for a full Cajun-inspired meal.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings