25+ Flavorful Low Fat Low Cholesterol Recipes to Boost Your Heart Health

Chef’s Choice Essentials Exclusively for You

Maintaining a heart-healthy diet doesn’t mean you have to sacrifice flavor or satisfaction. With the rise in health awareness, many people are looking for ways to reduce their fat and cholesterol intake while still enjoying delicious and diverse meals.

That’s why we’ve curated a collection of 25+ low fat, low cholesterol recipes that prove you can eat well and stay healthy.

From light and crispy appetizers to hearty main courses and refreshing salads, these recipes are designed to keep your meals flavorful and your health goals on track.

Whether you’re managing a specific dietary condition or simply aiming to make better food choices, these recipes offer a variety of options to fit every palate and lifestyle.

25+ Flavorful Low Fat Low Cholesterol Recipes to Boost Your Heart Health

Incorporating low fat, low cholesterol recipes into your diet is a fantastic way to support your overall health without compromising on taste. With this collection of 25+ recipes, you have an array of delicious meals at your fingertips that adhere to heart-healthy principles.

These dishes are not only good for your heart but also for your taste buds, ensuring that you can enjoy every bite. Remember, making small, sustainable changes to your diet can lead to significant health benefits over time.

So dive into these recipes, experiment with new flavors, and embrace a healthier way of eating that you can enjoy day after day.

Lemon Herb Grilled Chicken

This Lemon Herb Grilled Chicken is a light, flavorful option for those looking to reduce fat and cholesterol in their diet. Marinated in a zesty lemon mixture and grilled to perfection, it offers a refreshing taste that’s both satisfying and heart-healthy.

• Ingredients:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
• Instructions:
  1. In a bowl, mix the lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
  2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Remove from the grill and let rest for 5 minutes before serving.

This Lemon Herb Grilled Chicken is a perfect addition to any low-fat, low-cholesterol meal plan. Its tangy lemon and aromatic herbs infuse the chicken with vibrant flavors, making it a delicious choice for a healthy diet. Pair it with a side of steamed vegetables or a fresh salad for a well-rounded meal that supports heart health while keeping you satisfied.

Quinoa and Black Bean Salad

The Quinoa and Black Bean Salad is a nutrient-dense, low-fat dish that’s packed with protein and fiber. This colorful salad is not only heart-healthy but also versatile and easy to prepare, making it a great option for lunch or a light dinner.

• Ingredients:
  • 1 cup quinoa
  • 2 cups water
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste
• Instructions:
  1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and quinoa is tender. Let it cool.
  2. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
  3. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This Quinoa and Black Bean Salad is a refreshing and nutrient-packed dish that aligns perfectly with a low-fat, low-cholesterol diet. The combination of quinoa and black beans provides a hearty dose of protein and fiber, while the fresh vegetables and lime dressing add a burst of flavor. It’s an excellent choice for meal prepping, offering a healthy, satisfying option that’s easy to enjoy throughout the week.

Baked Sweet Potato Fries

Baked Sweet Potato Fries are a healthier alternative to traditional fried potatoes. With their natural sweetness and crispy texture, these fries are low in fat and cholesterol, making them a perfect side dish or snack for those aiming to maintain a heart-healthy diet.

• Ingredients:
  • 2 large sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Peel the sweet potatoes and cut them into thin strips.
  3. In a large bowl, toss the sweet potato strips with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper until evenly coated.
  4. Spread the sweet potato strips in a single layer on the prepared baking sheet.
  5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crispy.
  6. Allow to cool slightly before serving.

Baked Sweet Potato Fries offer a guilt-free way to indulge in a classic favorite. By baking instead of frying, you cut down on fat and cholesterol without sacrificing taste. The combination of sweet potatoes and spices creates a flavorful, satisfying side that complements a variety of main dishes. These fries are not only heart-healthy but also a great way to enjoy a nutritious snack that’s both delicious and easy to make.

Mediterranean Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers are a vibrant and nutritious dish filled with fresh ingredients and hearty flavors. This recipe offers a satisfying combination of vegetables, whole grains, and herbs, making it an excellent choice for a low-fat, low-cholesterol diet.

• Ingredients:
  • 4 large bell peppers (any color)
  • 1 cup cooked brown rice
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
  2. In a large bowl, combine the cooked brown rice, cherry tomatoes, black olives, feta cheese (if using), basil, garlic, olive oil, oregano, salt, and pepper.
  3. Stuff each bell pepper with the rice mixture, packing it gently.
  4. Place the stuffed peppers in a baking dish and cover with foil.
  5. Bake for 25-30 minutes, or until the peppers are tender. Remove the foil for the last 5 minutes of baking to allow the tops to brown slightly.
  6. Serve warm.

Mediterranean Stuffed Bell Peppers provide a delightful blend of flavors and textures while keeping your meal light and heart-healthy. The combination of brown rice, fresh vegetables, and herbs delivers a satisfying and nutritious option that fits well within a low-fat, low-cholesterol diet. This dish is not only easy to prepare but also a great way to enjoy a wholesome, veggie-packed meal that can be customized to your taste.

Spicy Lentil Soup

Spicy Lentil Soup is a hearty and flavorful option that’s both low in fat and cholesterol. Packed with protein-rich lentils and a kick of spice, this soup is perfect for a comforting meal that supports heart health while delivering bold flavors.

• Ingredients:
  • 1 cup dried lentils, rinsed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup fresh spinach or kale (optional)
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
  2. Stir in the cumin, paprika, cayenne pepper, and bay leaf, and cook for another 1-2 minutes until fragrant.
  3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30-35 minutes, or until the lentils are tender.
  4. Season with salt and pepper to taste. If using, stir in the fresh spinach or kale just before serving.
  5. Remove the bay leaf and serve hot.

Spicy Lentil Soup is a robust and satisfying dish that aligns with a low-fat, low-cholesterol diet. The lentils provide a great source of protein and fiber, while the array of spices adds depth and warmth to the soup. This recipe is not only filling but also highly nutritious, making it an excellent choice for a hearty meal that supports cardiovascular health.

Cucumber and Tomato Salad with Lemon Vinaigrette

Cucumber and Tomato Salad with Lemon Vinaigrette is a refreshing, light option that’s perfect for a low-fat, low-cholesterol diet. The crisp vegetables and tangy dressing create a simple yet flavorful salad that pairs well with a variety of dishes.

• Ingredients:
  • 2 large cucumbers, sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the cucumbers, cherry tomatoes, red onion, and parsley.
  2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to coat.
  4. Refrigerate for at least 15 minutes to allow the flavors to meld.
  5. Serve chilled.

The Cucumber and Tomato Salad with Lemon Vinaigrette is a crisp and invigorating dish that makes a perfect addition to any low-fat, low-cholesterol meal. The fresh vegetables combined with a zesty lemon vinaigrette offer a burst of flavor without added fats or cholesterol. This salad is not only easy to prepare but also a great way to enjoy a light, nutritious side that complements a range of main courses.

Spaghetti Squash with Marinara Sauce

Spaghetti Squash with Marinara Sauce is a delicious, low-fat alternative to traditional pasta dishes. This recipe swaps out high-carb pasta for nutrient-rich spaghetti squash, creating a heart-healthy meal that is both satisfying and flavorful.

• Ingredients:
  • 1 large spaghetti squash
  • 2 cups marinara sauce (low-sodium)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)
• Instructions:
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
  2. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
  3. While the squash is baking, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant.
  4. Stir in the marinara sauce, dried basil, oregano, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
  5. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
  6. Top the spaghetti squash with the marinara sauce and garnish with fresh basil if desired. Serve warm.

Spaghetti Squash with Marinara Sauce is a delightful and healthful alternative to traditional pasta dishes. By using spaghetti squash, you reduce carbohydrates and calories while still enjoying a satisfying meal. The marinara sauce adds a rich tomato flavor, making this dish both heart-healthy and flavorful. It’s an excellent choice for anyone looking to maintain a low-fat, low-cholesterol diet while enjoying a classic comfort food.

Baked Cod with Lemon and Dill

Baked Cod with Lemon and Dill is a light and flavorful dish that fits perfectly into a low-fat, low-cholesterol meal plan. The mild taste of cod is enhanced by the fresh lemon and dill, making it a simple yet elegant option for a healthy dinner.

• Ingredients:
  • 4 cod fillets (6 oz each)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Lemon wedges for serving (optional)
• Instructions:
  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
  2. Place the cod fillets in the prepared baking dish. Drizzle with lemon juice and olive oil.
  3. Sprinkle the minced garlic, dill, paprika, salt, and pepper over the fillets.
  4. Bake for 15-20 minutes, or until the fish flakes easily with a fork and is opaque throughout.
  5. Serve with lemon wedges if desired.

Baked Cod with Lemon and Dill is a light, heart-healthy dish that is both simple and elegant. The combination of fresh lemon and dill enhances the natural flavors of the cod, providing a refreshing and satisfying meal without excess fat or cholesterol. This dish pairs wonderfully with steamed vegetables or a side salad, making it a versatile choice for anyone focused on maintaining a balanced, low-fat diet.

Veggie-Stuffed Portobello Mushrooms

Veggie-Stuffed Portobello Mushrooms are a flavorful and filling option that combines the rich taste of mushrooms with a variety of fresh vegetables. This recipe is low in fat and cholesterol, making it an ideal choice for a healthy, vegetarian meal.

• Ingredients:
  • 4 large portobello mushroom caps
  • 1 cup chopped spinach
  • 1/2 cup diced bell pepper
  • 1/2 cup diced zucchini
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
• Instructions:
  1. Preheat your oven to 375°F (190°C). Clean the portobello mushroom caps and remove the stems.
  2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes.
  3. Add the bell pepper, zucchini, and spinach to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender. Season with thyme, salt, and pepper.
  4. Spoon the vegetable mixture evenly into each portobello cap.
  5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes. If using Parmesan cheese, sprinkle it over the mushrooms during the last 5 minutes of baking.
  6. Serve warm.

Veggie-Stuffed Portobello Mushrooms offer a hearty, flavorful meal that is low in fat and cholesterol. The combination of fresh vegetables and the meaty texture of the portobello mushrooms creates a satisfying dish that’s both nutritious and delicious. This recipe is perfect for a light lunch or dinner and pairs well with a side of quinoa or a fresh salad. Enjoy this healthy, vegetarian option that doesn’t compromise on flavor or satisfaction.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a vibrant and nutritious choice for a low-fat, low-cholesterol meal. These tacos feature roasted sweet potatoes and seasoned black beans, offering a delicious and satisfying alternative to traditional meat-based tacos.

• Ingredients:
  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 teaspoon smoked paprika
  • 8 small whole-wheat tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving
• Instructions:
  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper.
  2. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  3. In a small saucepan, heat the black beans over medium heat with smoked paprika, salt, and pepper until warmed through.
  4. Warm the tortillas in a dry skillet or in the oven.
  5. To assemble the tacos, fill each tortilla with roasted sweet potatoes, black beans, shredded lettuce, diced tomatoes, and chopped cilantro.
  6. Serve with lime wedges for squeezing over the top.

Sweet Potato and Black Bean Tacos are a wholesome and flavorful option that fits perfectly into a low-fat, low-cholesterol diet. The sweet and savory combination of roasted sweet potatoes and seasoned black beans creates a satisfying and nutrient-dense meal. These tacos are easy to prepare and can be customized with your favorite toppings, making them a versatile and delicious choice for any occasion.

Cauliflower Fried Rice

Cauliflower Fried Rice is a fantastic low-fat, low-cholesterol alternative to traditional fried rice. By using cauliflower rice instead of regular rice, this dish is lighter yet still packed with flavor and texture, making it a great option for a healthy, satisfying meal.

• Ingredients:
  • 1 medium cauliflower head, grated or processed into rice-sized pieces
  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • Salt and pepper to taste
  • 2 green onions, sliced for garnish
• Instructions:
  1. In a large skillet or wok, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
  2. Add the carrots and peas, and cook for another 5 minutes until tender.
  3. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
  4. Stir in the cauliflower rice and cook for 5-7 minutes, or until the cauliflower is tender and slightly golden.
  5. Add the soy sauce, sesame oil, salt, and pepper. Stir to combine everything thoroughly.
  6. Garnish with sliced green onions and serve warm.

Cauliflower Fried Rice offers a delicious and healthier twist on a classic favorite. By replacing traditional rice with cauliflower rice, you reduce calories and carbohydrates while still enjoying a flavorful and satisfying dish. This recipe is versatile and can be customized with additional vegetables or protein sources, making it a great choice for a light, nutritious meal.

Spinach and Mushroom Omelet

Spinach and Mushroom Omelet is a quick and easy meal that’s low in fat and cholesterol. This omelet combines the earthy flavors of mushrooms with the nutrient-rich spinach for a filling and healthy breakfast or light lunch.

• Ingredients:
  • 4 large egg whites
  • 1 cup fresh spinach, chopped
  • 1/2 cup sliced mushrooms
  • 1/4 cup diced onion
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup low-fat shredded cheese (optional)
• Instructions:
  1. In a non-stick skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
  2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
  3. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove the vegetables from the skillet and set aside.
  4. In a bowl, whisk the egg whites with salt and pepper.
  5. Pour the egg whites into the skillet and cook over medium heat until the edges start to set.
  6. Add the cooked vegetables to one half of the omelet. If using cheese, sprinkle it over the vegetables.
  7. Fold the omelet in half and cook for another 1-2 minutes, or until the egg whites are fully set and the cheese is melted.
  8. Serve warm.

Spinach and Mushroom Omelet is a nutritious and low-fat option that provides a delicious way to start your day or enjoy a light meal. The combination of spinach and mushrooms adds flavor and essential nutrients while keeping the dish light and heart-healthy. This omelet is easy to make and can be customized with other vegetables or herbs, making it a versatile choice for a quick and healthy meal.

Zucchini Noodles with Tomato Basil Sauce

Zucchini Noodles with Tomato Basil Sauce is a fresh and healthy alternative to traditional pasta dishes. This recipe uses zucchini noodles, also known as “zoodles,” which are low in calories and carbs. Paired with a homemade tomato basil sauce, it offers a light and flavorful meal.

• Ingredients:
  • 4 medium zucchinis, spiralized into noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)
• Instructions:
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  2. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
  3. While the sauce is simmering, heat a separate skillet over medium heat. Add the zucchini noodles and cook for 3-4 minutes, or until tender but still slightly crisp.
  4. Toss the zucchini noodles with the tomato basil sauce.
  5. Serve warm, topped with grated Parmesan cheese if desired.

Zucchini Noodles with Tomato Basil Sauce offers a light and satisfying alternative to traditional pasta dishes. The zucchini noodles provide a low-carb base, while the tomato basil sauce adds rich, fresh flavors. This dish is perfect for those looking to enjoy a heart-healthy meal without sacrificing taste. It’s quick to prepare and can be customized with additional vegetables or herbs.

Turkey and Veggie Lettuce Wraps

Turkey and Veggie Lettuce Wraps are a low-fat, low-cholesterol option that’s perfect for a light and nutritious meal. These wraps feature lean ground turkey combined with fresh vegetables and a savory sauce, all served in crisp lettuce leaves for a satisfying bite.

• Ingredients:
  • 1 lb lean ground turkey
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • 8 large lettuce leaves (such as butter or Romaine)
• Instructions:
  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
  2. Add the ground turkey and cook until browned and fully cooked, breaking it up with a spoon as it cooks.
  3. Stir in the bell pepper, shredded carrots, and garlic. Cook for an additional 3-4 minutes.
  4. Add the soy sauce, hoisin sauce, ground ginger, salt, and pepper. Stir to combine and cook for another 2 minutes.
  5. Spoon the turkey and vegetable mixture into the lettuce leaves, creating wraps.
  6. Serve immediately.

Turkey and Veggie Lettuce Wraps are a flavorful and healthy alternative to heavier wraps and sandwiches. The lean ground turkey combined with fresh vegetables and a savory sauce makes for a light yet satisfying meal. The lettuce wraps provide a crisp, low-carb option that complements the flavorful filling perfectly. These wraps are versatile and can be enjoyed as an appetizer or a main course.

Quinoa and Black Bean Salad

Quinoa and Black Bean Salad is a hearty and nutritious salad that’s perfect for a low-fat, low-cholesterol diet. Packed with protein-rich quinoa and fiber-filled black beans, this salad is not only filling but also rich in essential nutrients.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
• Instructions:
  1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and water is absorbed. Let cool.
  2. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, cucumber, red onion, and cilantro.
  3. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve chilled or at room temperature.

Quinoa and Black Bean Salad is a nutritious and satisfying dish that’s ideal for a low-fat, low-cholesterol diet. The combination of protein-packed quinoa and fiber-rich black beans creates a hearty salad that’s full of flavor. With fresh vegetables and a zesty lime dressing, this salad is both refreshing and nourishing. It’s perfect for a light lunch or as a side dish for dinner.

Note: More recipes are coming soon!