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In recent years, quinoa has garnered attention as a superfood due to its exceptional nutritional profile and versatility in the kitchen. This ancient grain, native to the Andean region of South America, is revered for its high protein content, rich fiber, and abundance of vitamins and minerals. As more people embrace plant-based diets and seek out nutrient-dense options, quinoa stands out as a staple that can be easily integrated into a variety of dishes.

Peppery Cajun Quinoa Salad

Discover the delicious Peppery Cajun Quinoa Salad, a vibrant dish that highlights the incredible nutritional benefits of quinoa while embracing the bold flavors of Cajun cuisine. Packed with fresh vegetables like bell peppers and cherry tomatoes, and seasoned with zesty Cajun spices, this salad offers a satisfying blend of taste and health. Perfect for meal prep, picnics, or as a side at gatherings, it's a delightful way to enjoy nutrient-dense ingredients in every bite.
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Ingredients
  

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 red bell pepper, diced into bite-sized pieces

1/2 cup corn (fresh or frozen)

1/2 cup black beans, rinsed and drained well

1 small red onion, finely chopped

2 green onions, sliced diagonally

1/4 cup fresh cilantro, chopped

1 ripe avocado, diced

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon Cajun seasoning (adjust to desired spiciness)

1 teaspoon garlic powder

Salt and pepper to taste

Fresh lime juice (for garnish)

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the saucepan, and allow the quinoa to simmer for approximately 15 minutes, or until the grains are fluffy and all the liquid is absorbed. Once cooked, remove from heat and let it sit covered for an additional 5 minutes. After that, use a fork to fluff the quinoa.

    While the quinoa is cooking, prepare the vegetables: chop the cherry tomatoes in half, dice the red bell pepper, finely chop the red onion, and slice the green onions. Finally, dice the avocado and set all the chopped ingredients aside.

      In a large mixing bowl, combine the fluffed quinoa with the halved cherry tomatoes, diced red bell pepper, corn, rinsed black beans, finely chopped red onion, and chopped cilantro. Mix well to evenly distribute the ingredients.

        In a separate small bowl, whisk together the olive oil, apple cider vinegar, Cajun seasoning, garlic powder, salt, and pepper until the dressing is well blended and emulsified.

          Drizzle the dressing over the quinoa salad mixture and gently toss everything together until the salad is evenly coated with the dressing.

            With a gentle hand, fold in the diced avocado to ensure the pieces remain intact and don't become mushy.

              Taste the salad and adjust the seasoning as necessary, adding extra salt, pepper, or Cajun seasoning to suit your personal preference.

                Allow the salad to rest for at least 15 minutes at room temperature; this resting time helps the flavors meld beautifully together. Serve chilled or at room temperature, garnished with a fresh squeeze of lime juice right before serving.

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

                    - Presentation Tips: Serve the salad in a large, colorful bowl, garnished with lime wedges and a sprinkle of extra cilantro for a vibrant touch.