Quinoa and Black Bean Salad
Bright, colorful, and packed with nourishing ingredients, this Quinoa and Black Bean Salad is a refreshing and protein-packed dish perfect for any occasion. Featuring fluffy quinoa, hearty black beans, and a vibrant medley of cherry tomatoes, cucumber, red bell pepper, and red onion, this salad is as visually stunning as it is flavorful. A tangy lime-cumin dressing ties it all together, infusing every bite with zesty brightness. Ready in just 30 minutes, this gluten-free, vegetarian salad is ideal for meal prep, picnics, or as a light lunch or side dish. Serve it chilled or at room temperature for a versatile, wholesome meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Black beans (cooked or canned, rinsed and drained)
- 1 cup Cherry tomatoes (halved)
- 1 cup Cucumber (diced)
- 1 cup Red bell pepper (diced)
- 0.25 cup Red onion (finely diced)
- 0.25 cup Fresh cilantro (chopped)
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let the quinoa simmer for 15 minutes or until all the water is absorbed. Remove it from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool to room temperature.
While the quinoa is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, bell pepper, and red onion, and chop the cilantro.
In a large mixing bowl, combine the cooled quinoa, black beans, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss everything together until evenly coated with the dressing.
Taste and adjust seasoning if necessary. Add more lime juice for tanginess, salt for seasoning, or olive oil for richness.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 9.3 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
