Quinoa Black Bean Salad

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Ingredients

  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
  • 1.5 cups cilantro, finely chopped
  • 3 small/medium carrots, julienned (about 1.5 cups)
  • 4 green onions, chopped
  • fine grain sea salt & black pepper, to taste

For the dressing:

  • 3 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons extra virgin olive oil 
  • 1 large clove garlic, minced (or 1/2 tsp garlic powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon pure maple syrup (or other liquid sweetener)
  • 1/2 teaspoon fine grain sea salt

Instructions

  • To prepare the quinoa: Rinse quinoa in a fine mesh sieve.
  • Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid.
  • Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy.
  • Remove from heat and steam with the lid on for 5 additional minutes.
  • Fluff with fork and chill in the fridge for at least 15 minutes.
  • In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
  • Whisk together the dressing in a small bowl or jar.
  • Pour onto salad and toss to combine. Season with salt and pepper to taste.
  • I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour.

Notes

This is a great make-ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours.

Posted On

November 14, 2014

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