Quinoa and Black Bean Salad
A nutritious, vibrant dish with a satisfying crunch, perfect for healthy snacks or meals.
Ingredients
Main Ingredients
- 1 cup quinoa (rinsed and drained) Rinse before cooking to remove saponin.
- 2 cups water For cooking quinoa.
- 1 can (15 oz) black beans (drained and rinsed) For added protein.
- 1 cup corn (fresh or frozen) Adds sweetness and crunch.
- 1 red bell pepper diced Provides a nice crunch.
- 1 cucumber diced
- ¼ red onion finely chopped
- 1 cup cherry tomatoes (halved) For freshness.
- ½ cup fresh cilantro (chopped) For garnish and flavor.
- 3 tablespoons olive oil For dressing.
- 2 tablespoons lime juice Adds zest.
- Salt & pepper To taste.
- Optional: diced avocado for topping For creaminess.
- Optional: crumbled feta cheese for garnish
Instructions
Preparation
- Combine the rinsed quinoa and water in a medium-sized pot. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let cool.
- While the quinoa is cooling, prepare the vegetables by dicing the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes. Gather the corn and black beans in a large mixing bowl.
- Once the quinoa has cooled, add it to the mixture of beans and vegetables. Toss everything together gently to combine.
Dressing
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Stir in the chopped cilantro and mix thoroughly. Taste and adjust the seasoning if necessary.
Serving
- Top the salad with diced avocado or crumbled feta cheese before serving, if desired.
Notes
For added flavor, consider marinating the black beans in lime juice and spices for 30 minutes before adding. This salad holds up well in the refrigerator, making it perfect for meal prep. Customize the vegetables based on seasons or preferences.