Description
This Black Bean Quinoa Salad is a refreshing, nutrient-packed dish perfect for summer gatherings, picnics, or healthy lunches. Loaded with protein and fiber, it combines the earthy flavors of black beans and quinoa with vibrant lime juice and fresh cilantro. With only 25 minutes from prep to table, this versatile salad can serve as a main course, side dish, or meal prep for the week. Customize it with your favorite vegetables or spices to make it uniquely yours!
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth (or water)
- 2 cans (15 oz each) black beans
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1 cup crumbled cotija cheese
- 1/4 cup lime juice (about 1 lime)
- 1/4 cup olive oil + 1 Tbsp.
- 1 shallot (about 3 Tbsp. minced)
- 1 Tbsp. honey
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
Instructions
- Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth (or water) and cook according to package instructions until fluffy. Let sit for 5 minutes.
- In a large bowl, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper until emulsified.
- Drain and rinse the black beans. Chop the cilantro and crumble the cotija cheese.
- Fluff the quinoa with a fork and add it to the bowl with the vinaigrette. Stir in black beans, cilantro, and cotija cheese until well combined.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg