This black bean and quinoa salad is packed with flavor and nutritional goodness. The vegetables are rich in essential nutrients, and the addition of extra virgin olive oil provides a healthy dose of beneficial fats. A delicious dish, black bean and quinoa salad is naturally free from gluten, dairy, nuts, and soy. High in protein, low in carbs! Why wait!
Equipment
Ingredients
1 cup quinoa
2 cup vegetable broth
¼ cup extra virgin olive oil
1 tsp ground cumin ground
1 clove garlic
2 tbsp lime juice
1 tsp sea salt
¼ tsp cayenne pepper
1 can black beans 15 oz.
1 red bell pepper
6 scallions
¼ cup cilantro
Instructions
Prepare the quinoa:
- Using a fine mesh colander, rinse the 1 cup quinoa well. Drain all excess water. Add the rinsed quinoa to a saucepan along with the 2 cups vegetable broth. Bring to a boil. Add the saucepan cover and remove from the heat. After 15 minutes lift the lid, the broth should be completely absorbed. Fluff the quinoa with a fork.
Prepare the Salad
- As the quinoa is absorbing the broth start preparing the salad. To a large bowl add the 1/4 cup extra virgin olive oil, 1 tsp cumin, 1 clove garlic (crushed), 2 tbsp lime juice, 1 tsp sea salt, and 1/4 tsp cayenne pepper. Whisk well to combine and allow the flavors to marry.
- Drain the 1 can black beans and thoroughly rinse in fresh water. Chop the 1 red bell pepper and 6 scallions, making them roughly the same size as the black beans. Add the diced scallions and bell pepper to the bowl. Then add the black beans and the quinoa. Gently combine all the ingredients, ensuring everything is well coated in the oil dressing. Finally scatter over the chopped, or torn, 1/4 cup cilantro.
- Chill the salad in the refrigerator for at least 30 mins. When ready to eat, let site at room temperature for 10 mins and then fluff with a fork before serving.
Notes
- Your 1 cup of dry quinoa will become 2 cups once cooked. If you are starting with pre-cooked quinoa make sure you use 2 cups.
- Store quinoa salad in the refrigerator in an airtight glass container. This salad will keep in the refrigerator for 4 to 5 days.
YOUR RECIPE NOTES:
Nutrition
Calories: 383kcalCarbohydrates: 48gProtein: 12gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 1060mgPotassium: 602mgFiber: 10gSugar: 3gVitamin A: 1501IUVitamin C: 44mgCalcium: 60mgIron: 4mg
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