Quinoa and Black Bean Salad
A fibrous and nutritional salad that can accompany your favorite proteins, whether it be poultry or fish!
Equipment
- 1 pot with lid, or rice cooker
Ingredients
- 1 C dry quinoa, rinsed
- 2 C water
- 2 tbsp extra-virgin olive oil, or avocado oil
- 1/4 C fresh squeezed lime juice (2-3 limes)
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- 1 tsp ground cumin
- Pinch cayenne pepper
- 1 tsp fine sea salt
- 1 red bell pepper, seeded and chopped
- ½ red onion, finely chopped
- 3 green onions, chopped (~1/2 cup)
- 1/2 C cilantro, chopped
- 1 1/2 cups cooked black beans, or 1 can rinsed and drained
- 1 ripe avocado, optional
Instructions
- Rinse the quinoa and cook in a pot or in a rice cooker. For faster cooking, use a pressure cooker such as an Instant Pot and only 1 cup of water. Cook on high for 1 minute, then allow to naturally release for 15 minutes.
- While the quinoa is cooking, whisk together the olive or avocado oil, lime juice, vinegar, garlic, cumin, cayenne and salt in a small bowl and set aside. Chop the bell pepper, red onion, green onions and cilantro.
- When the quinoa is ready, fluff with a fork and cool for 5-10 minutes. Stir in the bell pepper, onions, cilantro and black beans, then add the dressing and toss well. Serve immediately with sliced avocado or put it in the refrigerator for 1 hour+ for best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 272kcalCarbohydrates: 35gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 400mgPotassium: 575mgFiber: 9gSugar: 2gVitamin A: 836IUVitamin C: 34mgCalcium: 46mgIron: 3mg
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