quinoa and black bean salad recipe from www.nutritonbliss.com
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quinoa & black bean salad

quinoa & black bean salad
Serves 4
Simple gluten-free, dairy-free, soy-free, egg-free, and nut-free salad that is packed with plant-based goodness!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 cup dry quinoa, rinsed
  2. 2 cups water
  3. 2 tbsp extra virgin olive oil
  4. 1/4 cup freshly squeezed lime juice
  5. 1 tbsp raw apple cider vinegar
  6. 1 tbsp pure maple syrup (optional - use 5 drops liquid stevia)
  7. 1 clove garlic, minced
  8. 1 tsp cumin
  9. pinch cayenne pepper
  10. 1 tsp sea salt
  11. 1/2 red onion, chopped
  12. 3 green onions, chopped
  13. 1/2 cup cilantro, chopped (optional - add extra cilantro as a garnish)
  14. 1 can black beans, rinsed & drained (I prefer Eden Organics)
  15. optional 1 ripe avocado, sliced for garnish
  1. Add water to pot to boil. Rinse quinoa thoroughly. Add quinoa to boiling water. Cover and reduce to simmer. Allow to simmer for ~15 minutes until all water is absorbed and quinoa is light and fluffy. Stir with a fork, cover, remove from heat. Set aside.
  2. While quinoa is cooking, mix the dressing. In a bowl, stir the olive oil, lime juice, vinegar, maple syrup (or stevia), minced garlic, cumin, cayene, and salt in a bowl. Set aside.
  3. Chop pepper, red onion, green onions, and cilantro. Set aside.
  4. Once quinoa is ready, in a large bowl mix together the quinoa, black beans, pepper, red onion, green onion, cilantro, and dressing. Toss well to make sure it's distributed evenly.
  5. Place in refrigerator to chill before serving (about 1 hour).
  1. Serve as a side dish or as a yummy vegetarian salad packed with plant-based protein.
  2. Add additional cilantro or avocado to garnish.
  3. This recipe is also delicious as leftovers - I like to make a double batch and enjoy for lunch during the week. Lasts in the fridge in a sealed container up to 5 days.
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detox, lunch, salad, side dish