Our quinoa black bean salad is hearty and scrumptious, because of its colourful veggies and shiny and zesty dressing. It’s naturally vegan, tremendous easy, and lasts for days within the fridge!
I’m at all times so completely satisfied when this simple quinoa black bean salad is in our fridge. It’s hearty, filled with plant protein (7g per cup), and tastes superb. I like it served all by itself or with a bit extra protein (my favorites are this easy baked tofu or these roasted shrimp).
In case you are on the lookout for extra methods to mix quinoa and beans, do that vegetarian chili or this superfood quinoa salad (it’s filled with veggies, chickpeas, and dried fruit).
Key Components
- Quinoa: I prepare dinner it from scratch (it takes 10 to fifteen minutes). My primary tip for completely cooked quinoa is to rinse it totally below chilly water earlier than cooking. This removes the pure coating of saponins, which might make the quinoa style bitter. For extra ideas, see how to cook quinoa.
- Black Beans: You should use canned or home-cooked beans on this recipe. If you wish to prepare dinner them from scratch, right here’s our tried-and-true black beans recipe.
- Veggies: I like the colourful colours and textures that contemporary greens carry to this salad. My go-to mixture consists of juicy tomatoes, crisp pink onion, colourful bell peppers, candy cherry tomatoes, crunchy pink cabbage, and corn (when it’s in season). I additionally like so as to add a can of diced inexperienced chiles for an additional kick, which supplies the salad a scrumptious Southwestern aptitude. Hatch inexperienced chiles are my private favourite.
- Dressing: The dressing I exploit for this black bean and quinoa salad is one in every of my favorites, particularly for grain and bean salads. It begins with a easy apple cider vinegar and freshly squeezed lime juice. You should use both, however combining each creates essentially the most well-rounded and balanced taste profile. Subsequent, I add some heat and depth with cumin and chili powder (I extremely suggest utilizing a homemade chili powder if in case you have it). To complete it off, I whisk in a beneficiant quantity of olive oil and season to style with salt and pepper.
The right way to Make Quinoa Black Bean Salad
This quinoa and bean salad is tremendous easy to place collectively. I make my dressing within the backside of an enormous bowl after which toss in the remainder of the salad elements (quinoa, beans, and veggies).
This salad is ideal eaten proper after making it, or you’ll be able to retailer it within the fridge for as much as 5 days! Due to this, it’s an ultimate make-ahead dish. I like preserving it within the fridge for a simple lunch or dinner all through the week.
Because of 7 grams of protein and over 5 grams of fiber, it has loads of sticking energy. You possibly can add some additional protein with crumbled feta cheese, grilled chicken, juicy pork chops, pan-fried halloumi cheese, baked tofu, or perhaps a few of those easy chicken nuggets (belief me!).
Simple Quinoa Black Bean Salad
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PREP
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COOK
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TOTAL
Our quinoa black bean salad is hearty and scrumptious, because of its colourful veggies and shiny and zesty dressing. Serve it alone or with a bit of additional protein on prime. I like baked tofu or roasted shrimp!
Makes 8 cups
You Will Want
For Salad
1 cup (190g) raw quinoa, rinsed (about 3 cups cooked)
2 cups water or broth, see our chicken broth or veggie broth
1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
1/2 cup finely chopped pink onion (half small onion)
1 pink bell pepper, finely chopped
1 cup (150g) cherry tomatoes, halved
1 cup (100g) finely chopped pink cabbage
2 medium ears corn, kernels lower off the cobs, 1 cup
1 (4oz) can Hatch inexperienced chili peppers, chopped
Optionally available: chopped avocado, crumbled feta, or queso fresco
For Dressing
3 tablespoons (44ml) apple cider vinegar
2 tablespoons (30ml) contemporary lime juice
1/2 teaspoon ancho chili powder
1/2 teaspoon floor cumin
1/3 cup (78g) additional virgin olive oil
Salt and contemporary floor black pepper
Instructions
1Mix the rinsed quinoa, water, and 1/4 teaspoon sea salt in a medium saucepan over medium-high warmth. Deliver to a boil, then scale back to a low simmer and prepare dinner uncovered till the quinoa absorbs the liquid for 10 to fifteen minutes.
2Transfer the saucepan off of the warmth and canopy for five minutes. This additional time permits the quinoa to steam and “fluff up.”
3Uncover, after which fluff the quinoa with a fork.
4In a big bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon of sea salt, chili powder, cumin, and a pinch of black pepper collectively. Slowly add the olive oil, whisking till blended.
5Add the quinoa, black beans, pink onion, bell peppers, tomatoes, cabbage, corn, and chili peppers. Toss to mix, after which season to style with extra salt and pepper as wanted.
6Retailer in an hermetic container within the fridge for 3 to 4 days. If the salad appears a little bit dry after a day or two, add an additional squeeze of lime juice and a slight drizzle of olive oil.
Adam and Joanne’s Suggestions
- Storing: This quinoa black bean salad lasts in an hermetic container within the fridge for as much as 5 days. Over time, the colour from the pink cabbage seeps out into the salad (it appears to be like fairly fairly).
- Canned inexperienced chili peppers: These are sometimes bought subsequent to salsas in most grocery shops. There are a selection of manufacturers, together with Ortega, Outdated El Paso, and Hatch. After we can discover it, we love the Hatch model.
- The vitamin details supplied beneath are estimates.
Diet Per Serving
Serving Measurement
1 cup
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Energy
235
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Whole Fats
11.5g
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Saturated Fats
1.7g
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Ldl cholesterol
0mg
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Sodium
234.3mg
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Carbohydrate
28.3g
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Dietary Fiber
5.6g
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Whole Sugars
3g
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Protein
7.1g
Earlier Submit: Our Favorite Marinara Sauce
