Description
A refreshing quinoa black bean salad paired with peaches, perfect for a summer meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 3/4 cup water
- 1 15 oz. can black beans, drained and rinsed
- 1 medium red pepper, diced
- 1/4 cup red onion, finely diced
- 1 small jalapeño pepper, minced
- 4 medium peaches, 3 diced, 1 sliced
- 1 tablespoon lemon juice
- 2 tablespoon parsley, finely chopped for garnish
- 1/3 cup pumpkin seeds
- 11/2 teaspoon olive oil, extra virgin
- 1/21/2 teaspoon sea salt
- 1/41/2 teaspoon smoked paprika
- 1 medium peach, very ripe or 1/2 a large peach
- 1/4 cup olive oil, extra virgin
- 2 tablespoon white wine vinegar or champagne vinegar or lemon juice
- 21/2 teaspoon honey or more if you like a sweeter dressing
- 1/21/2 teaspoon sea salt
Instructions
- Cook & Fluff Quinoa: Start by cooking your quinoa in medium saucepan with lid. Combine rinsed quinoa and 1 3/4 cup water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover. Cook for about 15 minutes until the quinoa is tender and the grains have popped open. Do not overcook to avoid mushy quinoa. After cooking, fluff the quinoa and set aside to cool.
- Dice & Drizzle Peaches: Chop your peaches into thin slices and toss them gently with 1 tablespoon lemon juice. This prevents browning if you are prepping in advance. Remember that if peaches sit too long without lemon, they may brown.
- Toss Together Ingredients: In a large bowl, combine the cooled quinoa with black beans, diced peaches, diced red pepper, red onion, jalapeño pepper, and parsley. Mix gently to avoid mashing the peaches, allowing the vibrant colors to show in the salad.
- Season & Adjust Flavor: Drizzle with 11/2 teaspoon olive oil, sprinkle with 1/21/2 teaspoon sea salt and 1/41/2 teaspoon smoked paprika. Mix lightly, then taste. You can add more lemon juice or seasoning gradually if it tastes flat.
- Add Pumpkin Seeds Last: Just before serving, toss in 1/3 cup pumpkin seeds to maintain their crunch and add texture to your salad. Avoid adding them too early to prevent sogginess.
Notes
- Store any leftover salad in a covered container in the refrigerator for a day or two.
- If quinoa tastes bitter, rinse it thoroughly under cold water before cooking.
- When using peaches, toss diced peaches with lemon juice to keep them from browning.
- To retain the crunch of pumpkin seeds, add them to the salad just before tossing it.
- Add peaches to the salad just before serving to keep them juicy and fresh.
- Keep an eye on pumpkin seeds when toasting, and remove them from heat as soon as they start to brown to preserve their crunch.
- This salad is best served cold or at room temperature, so no reheating is required.
- Serve as a hearty lunch paired with whole grain bread.
- Pair with grilled chicken or fish for a complete meal.
- Offer as a colorful side at summer barbecues.
- Replace peaches with nectarines or mango for a different flavor profile.
- Use tri-colored quinoa for more visual appeal.
- Add avocado for creaminess and extra healthy fats.
- Choose ripe and juicy peaches for optimal taste in the salad.
- If fresh peaches are unavailable, ripe nectarines or mangoes can be substituted for a similar flavor and texture.
Nutrition
- Calories: 210
- Sugar: 14g
- Sodium: 397mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g