Name: Quinoa And Black Bean Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup White or Tri-color Quinoa; 2 cups Water or Vegetable Broth; 1.5 cups Canned Black Beans (rinsed and drained); 1 cup Sweet Corn (fresh, frozen, or canned); 1 medium Red Bell Pepper (diced); 0.25 cup Red Onion (finely diced); 0.5 cup Fresh Cilantro (chopped); 3 tbsp Extra Virgin Olive Oil; 2 tbsp Fresh Lime Juice; 1 tsp Ground Cumin; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper

"This vibrant salad combines fluffy quinoa and hearty black beans with a medley of fresh vegetables and a tangy lime-cilantro vinaigrette. It is a protein-rich powerhouse that works perfectly as a light lunch, a meal-prep staple, or a colorful side dish for your next gathering."

1 Ingredients

Qty	Item
1 cup 185 g	White or Tri-color Quinoa
2 cups 475 ml	Water or Vegetable Broth
1.5 cups 425 g	Canned Black Beans (rinsed and drained)
1 cup 150 g	Sweet Corn (fresh, frozen, or canned)
1 medium 150 g	Red Bell Pepper (diced)
0.25 cup 40 g	Red Onion (finely diced)
0.5 cup 15 g	Fresh Cilantro (chopped)
3 tbsp 45 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Fresh Lime Juice
1 tsp 2 g	Ground Cumin
0.5 tsp 3 g	Sea Salt
0.25 tsp 1 g	Black Pepper

2 Instructions

Rinse the quinoa under cold water using a fine-mesh strainer. Combine the quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let cool.

In a large mixing bowl, combine the cooled quinoa, black beans, corn, diced red bell pepper, red onion, and chopped cilantro.

In a small jar or bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until well emulsified.

Pour the dressing over the salad and toss gently to ensure everything is evenly coated.

Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld together.

·
For extra depth of flavor, toast the dry quinoa in the saucepan for 2 minutes before adding the liquid.
·
If you are not serving it immediately, wait to add avocado slices until just before serving to prevent browning.
·
Massage the red onion in a bit of lime juice for 5 minutes before adding to the salad to mellow out its sharp bite.
·
Use vegetable broth instead of water when cooking the quinoa for a more savory flavor profile.

? Frequently Asked Questions

Can I make this salad ahead of time?

Yes! This salad actually tastes better after it has chilled for a few hours as the quinoa absorbs the dressing. It stays fresh in the fridge for up to 4-5 days.

Is this recipe gluten-free?

Absolutely. Quinoa and black beans are naturally gluten-free, making this a perfect choice for those with gluten sensitivities.

Can I use different types of beans?

Definitely. While black beans are traditional for this Southwest style, chickpeas or kidney beans work just as well.

Can I serve this warm?

While typically served cold or at room temperature, you can serve it warm as a protein-rich grain bowl.

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