Serves 6
167 cal · 45 min
Quinoa and Black Bean Salad
Recipe GLPR006cec3b269fbb
A fresh, vibrant salad combining fluffy cooked quinoa with seasoned black beans, crisp bell peppers, tomatoes, and green chiles, finished with a zesty lime and cilantro vinaigrette. This colorful dish is naturally gluten-free and perfect as a light main course or side.
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Ingredients
1/2 cup quinoa (dry)
1 1/2 cups water
1 1/2 tablespoons olive oil
3 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons fresh cilantro, chopped
2 medium scallions, minced
1 can (15.5 ounces) low-sodium black beans, rinsed and drained
2 cups tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
2 green chiles, minced (adjust to taste)
Black pepper to taste
Directions
Wash hands thoroughly with soap and water before beginning. Rinse the dried quinoa under cold running water, stirring gently until the water runs clear to remove any residue.
Bring the 1 1/2 cups of water to a boil in a medium saucepan over high heat.
Add the rinsed quinoa to the boiling water, stir once, and return to a boil.
Reduce the heat to low, cover the saucepan with a lid, and simmer for 10 to 15 minutes until all the water is absorbed and the quinoa grains are tender and translucent with a small white tail visible.
Remove from heat and let the quinoa cool uncovered at room temperature for approximately 15 minutes.
While the quinoa is cooking and cooling, prepare the vinaigrette by combining the olive oil, lime juice, ground cumin, ground coriander, fresh cilantro, and minced scallions in a small bowl. Whisk together and set aside.
In a large serving bowl, combine the rinsed and drained black beans with the chopped tomatoes, chopped red bell pepper, chopped green bell pepper, and minced green chiles. Toss gently and set aside.
Once the cooled quinoa has reached room temperature, add it to the large bowl with the bean and vegetable mixture. Pour the reserved vinaigrette over the salad and toss thoroughly until all ingredients are evenly coated and combined.
Season with black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes before serving, or until ready to enjoy. This allows the flavors to meld together beautifully.
