Easy Quinoa Black Bean Salad The Ultimate Energy Source

A healthy and quick meal solution! Delight in the savoury mix of quinoa, black beans, veggies, and a tangy dressing in Easy Quinoa Black Bean Salad.

Easy Quinoa Black Bean Salad Recipe

Transform your mealtime with the Easy Quinoa Black Bean Salad, a fusion of nutty quinoa and velvety black beans, accentuated by a colourful array of fresh vegetables including cucumber, bell peppers, and carrots, all combined under the zest of a chilli lime dressing. This salad isn’t just about tantalizing your taste buds; it’s a nutritious powerhouse that’s simple to make. It serves as a fantastic meal prep option, a delightful side for grilling sessions, or the star at your next potluck

INGREDIENTS

FOR THE SALAD

• 1 cup quinoa (uncooked)
• 1 15-oz can of black beans (drained and rinsed)
• 1 ½ cups English cucumber, quartered and sliced
• 1 bell pepper, small dice (red, yellow, or orange)
• 1 cup carrot, small dice (about 2 medium)
• ¼ cup sliced green onion (white and light green parts only)
• ¼ cup chopped cilantro

FOR THE DRESSING

• ¼ cup olive oil
• ¼ cup freshly squeezed lime juice (about 2 limes)
• 1 teaspoon ground cumin
• 1 teaspoon fine-grain sea salt (or to taste)
• ⅛ teaspoon ground cayenne pepper (or to taste)

INSTRUCTIONS

• In a medium saucepan, cook the quinoa according to the package instructions. Place cooked quinoa in a large bowl to cool. See note 1 for Instant Pot instructions.
• While the quinoa is cooking, drain and rinse the black beans, then prepare the cucumber, bell pepper, carrot, green onion, and cilantro.
• Whisk together all dressing ingredients in a small bowl or mason jar.
• Add the vegetables, cilantro, and black beans to the large bowl with the quinoa, then pour the dressing on top and stir until well combined.
• If you have time: let the salad marinate for about 30 minutes before serving to let the flavors blend. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Serving Suggestion

• Grilled Chicken Breast
• Lemon-Dill Salmon Fillets
• Roasted Vegetable Skewers
• Garlic Roasted Red Potatoes
• Baked Cod with Lemon Butter
• Chili Lime Shrimp
• Honey Glazed Carrots
• Zucchini Noodles with Pesto
• Cilantro Lime Rice
• Avocado Toast with Poached Eggs

Tips and Tricks

• Make sure to rinse your quinoa thoroughly, unless it’s pre-rinsed.
• To prevent watering down the dressing and ultimately the salad’s flavor, let the black beans drain completely before adding them to the salad.
• If you’re using an Instant Pot to cook the quinoa, remember that it requires less water than stovetop methods (1 cup quinoa to 1 cup water) and only a minute of high-pressure cooking with natural pressure release.
• While black beans are recommended for this recipe, feel free to experiment with navy or pinto beans or whatever you have on hand.