Quinoa and Black Bean Salad

Posted on

by vgonima

Quinoa and Black Bean Salad

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes (for quinoa)
Total Time: 25 minutes

Ingredients

For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • ¼ cup fresh cilantro, chopped
For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice (about 1 lime)
  • 1 tbsp apple cider vinegar (or red wine vinegar)
  • 1 tsp ground cumin
  • 1 tsp chili powder (optional for heat)
  • 1 tsp honey or maple syrup (optional)
  • Salt and pepper, to taste

Instructions

  1. Cook the Quinoa:
    • In a medium saucepan, combine the rinsed quinoa with 2 cups of water (or vegetable broth for added flavor). Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the quinoa has absorbed the liquid and is tender.
    • Once cooked, fluff the quinoa with a fork and set it aside to cool for about 5 minutes.
  2. Prepare the Vegetables:
    • While the quinoa is cooking, prepare the salad ingredients.
    • Drain and rinse the black beans, dice the red bell pepper and red onion, halve the cherry tomatoes, and chop the cilantro. Set aside the diced avocado for later.
  3. Make the Dressing:
    • In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, chili powder (if using), honey or maple syrup (if using), and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
  4. Assemble the Salad:
    • In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and cherry tomatoes.
    • Pour the dressing over the salad and gently toss everything together until evenly coated.
  5. Add the Avocado and Cilantro:
    • Gently fold in the diced avocado and fresh cilantro just before serving.
  6. Serve:
    • Serve the quinoa and black bean salad immediately, or chill in the fridge for 30 minutes for a cooler, more refreshing option. This salad can be enjoyed on its own or as a side dish.

Tips & Variations:

  • Add Protein: For an extra protein boost, add some grilled tofu, tempeh, or chickpeas to the salad.
  • Spice it Up: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
  • Make it Creamy: You can add a dollop of dairy-free or regular Greek yogurt for a creamy element, or sprinkle some dairy-free or feta cheese crumbles on top.
  • Meal Prep: This salad stores well in the fridge for up to 3 days. If meal prepping, store the avocado separately and add it just before serving to prevent browning.

This Quinoa and Black Bean Salad is a perfect balance of protein, fiber, and healthy fats, offering a delicious, colorful, and nutritious meal that’s easy to prepare!

Published by

vgonima