Black Bean and Quinoa Salad

Name: Black Bean & Quinoa Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: (use organic ingredients where possible); 2 cups cooked quinoa; 1 clove garlic, pressed, grated or finely chopped; 1 lime, juiced; 1 teaspoon ground cumin; 1 teaspoon fine sea salt; 1/4 cup extra virgin olive oil; 2 15 ounce can black beans, rinsed and drained well; 1 red bell pepper, quarter inch chopped; 6 green onions, root removed, white and part of the greens chopped; 1 handful cilantro, rough chopped; 1/4 teaspoon cayenne pepper (optional)

The Perfect Quinoa Salad

by Elizabeth Rider February 22, 2022

written by Elizabeth Rider February 22, 2022

This easy, delicious dish will quickly become a family favorite, you don’t even have to tell them it’s healthy.

Use it as a side dish for just about anything, or even serve it up as the main event. Elizabeth also shows you how to make perfectly cooked, great-tasting quinoa every time. It’s the perfect pasta replacement for gluten-conscious eaters.

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Black Bean & Quinoa Salad

Rating: 5.0/5
( 1 voted )

Serves: 2 Prep Time: 25 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

(use organic ingredients where possible)

2 cups cooked quinoa
1 clove garlic, pressed, grated or finely chopped
1 lime, juiced
1 teaspoon ground cumin
1 teaspoon fine sea salt
1/4 cup extra virgin olive oil
2 15 ounce can black beans, rinsed and drained well
1 red bell pepper, quarter inch chopped
6 green onions, root removed, white and part of the greens chopped
1 handful cilantro, rough chopped
1/4 teaspoon cayenne pepper (optional)

Instructions

Prepare the quinoa:
Rinse it well in a fine mesh colander and drain all the water.
Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
Fluff with a fork, and you’re done.
While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
Rinse and drain the black beans.
Chop the veggies until roughly the same size as the black beans.
Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.

Notes

Tips for preparing the quinoa

To prepare the quinoa, rinse it well in a fine mesh colander and let all of the water drain.
Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock, minus two tablespoons since there is liquid in the rinsed quinoa. (For example, 1 cup dry quinoa needs 2 cups minus 2 tablespoons of liquid.)
Bring the pot to a boil, then cover and reduce heat to low and simmer for about 12- 15 minutes until all of the liquid is absorbed and the little 'tail' of the quinoa has sprouted out.
Fluff with a fork and reserve for your recipe.

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Elizabeth Rider

Elizabeth Rider is a leading healthy lifestyle expert teaching women around the world how to become the healthiest, most successful versions of themselves. In a world flooded with diet information, Elizabeth’s recipes and straightforward nutrition advice draw millions of inspired readers to her popular blog

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