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Black Bean Quinoa Salad

This vibrant and nutritious Black Bean Quinoa Salad is quick to prepare, budget-friendly, and perfect for meal prep or side dishes.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Serving Size 4 servings

Ingredients

For the Vinaigrette

  • 1/4 cup lime juice (about 1 lime)
  • 1/4 cup olive oil
  • 1 Tbsp. honey Can substitute with agave nectar
  • 1 large shallot (about 3 Tbsp. minced)
  • 1/2 tsp. sea salt
  • 1/8 tsp. black pepper

Main Ingredients

  • 1 cup uncooked quinoa Rinse before cooking
  • 2 cups vegetable broth (or water) Use broth for added flavor
  • 2 15-oz. cans black beans Drained and rinsed
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cotija cheese Omit for a vegan option

Instructions

Preparation

  • Cook the quinoa: In a saucepan, combine the quinoa and vegetable broth (or water), and bring it to a boil. Reduce heat, cover, and simmer according to package instructions. Fluff after 5 minutes.
  • Prepare the vinaigrette: In a large bowl, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper until well combined.
  • Prep other ingredients: Drain and rinse the black beans, chop cilantro, and crumble the cotija cheese.
  • Combine all: Fluff quinoa with a fork, then add to the vinaigrette bowl. Toss in black beans, cilantro, and cotija cheese, mixing gently.
  • Chill: For the best flavor, chill the salad in the refrigerator for at least an hour.

Notes

For serving, add toppings like avocado slices or grilled chicken. This salad can last up to 3 days refrigerated. Avoid freezing.