Quinoa & Black Bean Salad
A refreshing and protein-packed salad with quinoa, black beans, and vibrant vegetables, perfect for meal prep or as a side dish at gatherings.
Ingredients
Salad Ingredients
- 1 cup quinoa (uncooked) Rinse before cooking to remove bitterness.
- 1 15-oz can black beans (drained and rinsed) Use low-sodium varieties if preferred.
- 1.5 cups English cucumber, quartered and sliced
- 1 medium bell pepper (small dice, red, yellow, or orange)
- 1 cup carrot (small dice, about 2 medium)
- 0.25 cup sliced green onion (white and light green parts only)
- 0.25 cup chopped cilantro
Dressing Ingredients
- 0.25 cup olive oil
- 0.25 cup freshly squeezed lime juice (about 2 limes)
- 1 teaspoon ground cumin
- 1 teaspoon fine-grain sea salt (or to taste)
- 0.125 teaspoon ground cayenne pepper (or to taste)
Instructions
Preparation
- Cook the quinoa according to the package instructions. After it’s done, transfer the cooked quinoa to a large bowl to cool.
- While the quinoa cooks, rinse and drain the black beans and chop the cucumber, bell pepper, carrot, green onion, and cilantro.
Make the Dressing
- In a small bowl or mason jar, whisk together the olive oil, lime juice, ground cumin, sea salt, and cayenne pepper.
Combine Ingredients
- Add the prepared vegetables, black beans, and cilantro to the cooled quinoa. Pour the dressing over the top and mix until everything is well combined.
- Allow the salad to marinate at room temperature for about 30 minutes to allow the flavors to blend.
Storage
- Store any leftovers in a sealed container in the refrigerator and enjoy within four days.
Notes
Serve this salad on its own or alongside grilled chicken or fish for a more substantial meal. It can also be enjoyed in wraps or with tortillas.