black bean quinoa salad

Black Bean Quinoa Salad | A Nutritionist Eats

It’s been three weeks, so clearly you need another quinoa salad, right?

I honestly feel a little behind the times with the whole quinoa salad trend.

Black Bean Quinoa Salad | A Nutritionist Eats

But as they say, better late than never! Especially because quinoa is a nutritious little seed that boasts 8 grams of (complete!) protein and 5 grams of fiber per cup (cooked). Even more than that though, I love the convenience of making a big batch of quinoa salad and eating it over greens for quick weekday lunches. The combination of beans + quinoa = one satisfying salad.

Black Bean Quinoa Salad | A Nutritionist Eats

When I was testing quinoa salad recipes for self.com, this was one of the versions I came up with and I love it for a few reasons. One: I am currently going through a MAJOR black bean phase. Two: I love the contrast of the light quinoa and dark bean. (It’s purely a cosmetic reason.) Three: CHEESE! (No explanation necessary.)

Black Bean Quinoa Salad | A Nutritionist Eats

Serve it alongside grilled chicken for dinner or bring it to your next summer party, it’s sure to be a hit!

Black Bean Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 cup quinoa
  • vegetable broth (optional)
  • ¼ cup lime juice (about 1 lime)
  • ½ cup olive oil plus 1 Tbsp
  • 1 shallot
  • 1 Tbsp honey
  • salt & pepper
  • 2-15 oz cans black beans
  • ½ cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cotija cheese
Instructions
  1. Prepare quinoa: Rinse quinoa in fine mesh strainer.
  2. Add quinoa and 2 cups water to small pan. (I’ve started adding broth to the cooking liquid. Two cups total liquid.)
  3. Stir, season with salt and bring to a boil.
  4. Lower heat, cover and cook for about 15 minutes.
  5. Prepare vinaigrette: while quinoa is cooking, whisk together lime juice, olive oil, honey, shallot and salt & pepper.
  6. Remove quinoa from heat and let sit for 5 minutes.
  7. Fluff with a fork and toss with vinaigrette.
  8. Drain and rinse black beans.
  9. When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.
Nutrition Information
Calories: 584 Fat: 29 grams Carbohydrates: 59 grams Sugar: 3 grams Fiber: 14 grams Protein: 23 grams

 

Comments

  1. says

    Alright I clearly need to pick up some cojita cheese! This looks like the perfect side dish to any dinner and I love that quinoa feels like eating a carb, but it has all of that protein!

    • Emily says

      Can you believe that I’ve never been to True Food?! I think I’ve had take out/catering but I need to get there ASAP.

  2. says

    I agree with you on behind behind on the quinoa salad trend. I’ve been eating and enjoying them for plenty of time but only recently started making it and thinking: “what can I actually do what this?”

  3. Elizabeth says

    Thank you for posting this! I made a huge batch of it for lunches for me and my husband, and also to send along as a meal for a vegetarian coworker who is going through a rough time right now. It has been a hit all around!

    One quick edit, though: It’s cotija cheese, not cojita. That threw me for a loop at the grocery store. :)

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  1. […] It’s been three weeks, so clearly you need another quinoa salad, right? I honestly feel a little behind the times with the whole quinoa salad trend. But as they say, better late than never! Especially because quinoa is a nutritious little seed that boasts 8 grams of (complete!) protein and 5 grams of fiber per cupRead more…See Original Article […]

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