Description
A fresh and nutritious Black Bean Quinoa Salad that’s perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa (uncooked), rinsed
- 1 15-oz can black beans, drained and rinsed
- 1 ½ cups English cucumber, quartered and sliced
- 1 bell pepper, small dice (red, yellow or orange)
- 1 cup carrot, small dice (about 2 medium)
- ¼ cup sliced green onion (white and light green part only)
- ¼ cup chopped cilantro
- ¼ cup olive oil, extra virgin
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 11/2 teaspoon ground cumin
- 11/2 teaspoon fine-grain sea salt (or to taste)
- ⅛1/2 teaspoon ground cayenne pepper (or to taste)
Instructions
- Cook Quinoa Right: Start by rinsing the quinoa thoroughly under cold water until it feels clean and the water runs clear. This step is key to avoiding a bitter taste in your salad later. Do not skip this, or you might end up with mushy quinoa that does not have the right bite!
- Simmer & Fluff: Add the rinsed quinoa to boiling water in a medium saucepan. Let it simmer for about ten minutes until all the water is absorbed, making it fluffy and tender. The quinoa should look like little grains that have popped open. Be careful not to overcook it, or you could end up with a mushy texture.
- Chill The Quinoa: Once cooked, spread the quinoa on a baking sheet and let it cool. This helps to stop the cooking process, ensuring it stays light and airy. Mixing in warm quinoa can wilt your fresh veggies, so do not skip this step.
- Mix In Veggies: In a big bowl, gently toss in your chopped veggies and rinsed black beans, bringing a burst of color and freshness. Ensure the crispness of the vegetables against the fluffy quinoa is maintained. Avoid mixing too aggressively, or you might squish your beans and veggies.
- Whisk Lime Dressing: In another bowl, whisk together lime juice, olive oil, ground cumin, and spices until well combined and fragrant. Taste as you go to avoid adding too much salt, which can overpower your salad.
- Combine & Serve: Drizzle the dressing over the quinoa salad mixture and gently mix everything together. Aim for a good coat without overdoing it. Start with a little dressing and add more if needed; you do not want it to be too drenched.
- Chill Again If Desired: After everything has been mixed, let the salad chill in the fridge for about 15 minutes before serving. This helps all those flavors mingle nicely. If you cannot wait, it is still great right away!
Notes
- Storage Tips: Store covered in the refrigerator for up to 4 days.
- Expert Tips: If your quinoa often turns out mushy, rinsing it thoroughly before cooking helps achieve a better texture.
- When short on time, using pre-washed quinoa can speed up meal prep without sacrificing quality.
- To increase the lime flavor, consider adding more lime juice, increasing it to about 1/3 cup.
- Reheating Instructions: There is no need to reheat this salad, as it is best served chilled.
- Serving Suggestions: Serve with grilled chicken or fish.
- Pair with tortilla chips for a crunchy snack.
- Add avocado slices for extra creaminess.
- Recipe Variations: For a sweet crunch, add corn.
- Mix in some diced avocado for creaminess.
- Include diced jalapeños for heat.
- Ingredient Notes: Select quinoa that is pre-rinsed to save time and avoid a bitter taste. Rinse the black beans thoroughly before mixing them in to reduce saltiness. Ensure the vegetables added are fresh for optimal flavor and crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 3g
- Sodium: 475mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg