Quinoa tossed with black beans and golden sunburst tomatoes in a lime vinaigrette dressing makes a refreshingly tasty light salad.
Quinoa is a seed that is rich in fiber, protein and other essential nutrients. It has a nutty flavor and is also naturally gluten free.
Because you can serve quinoa hot or cold, it makes a tasty alternative to rice or potatoes; as well as a delicious cold salad.
Ingredients
For this recipe you’ll need the following ingredients:
- Water
- Quinoa
- Black Beans-I used canned and ran them under cold water until it ran clear.
- Golden Burst Grape Tomatoes-These are the yellow ones, but you could use any grape tomato
- Scallions
- Fresh Chopped Cilantro
- Garlic
- Rice Wine Vinegar
- Limes, zest and juice
- Extra Virgin Olive Oil
- Kosher Salt
- Black Pepper
How do you make Quinoa Salad with Black Beans?
Start by adding the water to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat.
Simmer for approximately 15-20 minutes or until water is absorbed; then remove from heat and allow to rest for 5 minutes. Fluff with a fork and let cool.
Next, combine the cilantro, garlic, vinegar, lime zest and juice, oil, salt and pepper in a small bowl; then whisk until emulsified.
Add the quinoa to a bowl along with the black beans, tomatoes, scallions, and prepared vinaigrette. Mix well and refrigerate for at least 1 hour.
I loved the all-around freshness of this Quinoa & Black Bean Salad. Not to mention it was healthy and filling!
My family ate this as a side dish with grilled chicken for dinner; then ate more for lunch the next day on it’s own. I hope you like it as much as we did!
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Quinoa and Black Bean Salad
Ingredients
For the Salad
- 1 1/2 cups water
- 1 cup quinoa (rinsed under cold water)
- 1- (15-ounce) can black beans (rinsed under cold water)
- 2 dozen yellow grape tomatoes (cut in half)
- 1/4 cup chopped scallions
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced garlic
- 2 limes (zest and juice)
- 1/4 cup rice wine Vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
For the Salad
- Add water to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool.
- Add to a bowl along with the black beans, tomatoes, scallions, and prepared vinaigrette. Mix well and refrigerate for at least 1 hour.
Nutrition
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love this colourful and healthy recipe Carrie, good luck with the competition xoxo
Looks delicious!
Thank you! 🙂