Quinoa Black Bean Salad

TOTAL PREPARATION TIME 30 mins


For Salad


1 cup (190g) uncooked quinoa, rinsed (about 3 cups cooked)

2 cups water or veggie broth

1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans

1/2 cup finely chopped red onion (half small onion)

1 red bell pepper, finely chopped

1 cup (150g) cherry tomatoes, halved

1 cup (100g) finely chopped red cabbage

1 cup corn, frozen or canned, drained or 2 medium ears corn, kernels cut off the cobs

1 (4oz) can Hatch green chili peppers, chopped

Optional: chopped avocado, crumbled feta, or queso fresco

For Dressing

3 tablespoons (44ml) apple cider vinegar

2 tablespoons (30ml) fresh lime juice

1/2 teaspoon ancho chili powder

1/2 teaspoon ground cumin

1/3 cup (78g) extra virgin olive oil

Salt and fresh ground black pepper



Combine the rinsed quinoa, water, and 1/4 teaspoon sea salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce to a low simmer and cook uncovered until the quinoa absorbs the liquid for 10 to 15 minutes.

Move the saucepan off of the heat and cover for 5 minutes. This extra time allows the quinoa to steam and “fluff up.”

Uncover, and then fluff the quinoa with a fork.

In a large bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon of sea salt, chili powder, cumin, and a pinch of black pepper together. Slowly add the olive oil, whisking until blended.

Add the quinoa, black beans, red onion, bell peppers, tomatoes, cabbage, corn, and chili peppers. Toss to combine, and then season to taste with additional salt and pepper as needed.

Store in an airtight container in the refrigerator for 3 to 4 days. If the salad seems a little dry after a day or two, add an extra squeeze of lime juice and a slight drizzle of olive oil.

Nutrition Per Serving Serving Size 1 cup / Calories 235 / Total Fat 11.5g / Saturated Fat 1.7g / Cholesterol 0mg / Sodium 234.3mg / Carbohydrate 28.3g / Dietary Fiber 5.6g / Total Sugars 3g / Protein 7.1g

Source: Inspired Taste