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 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.
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.)
Serve it alongside grilled chicken for dinner or bring it to your next summer party, it’s sure to be a hit!
nutrition facts: 584 calories, 29 grams of fat, 59 grams carbohydrates, 14 grams fiber, 3 grams sugar, 23 grams protein
Black Bean Quinoa Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: entree salad side gluten-free high fiber vegetarian high protein
Ingredients (6 servings)
- 1 cup quinoa
- vegetable broth (optional)
- 1/4 cup lime juice (about 1 lime)
- 1/2 cup olive oil plus 1 Tbsp
- 1 shallot
- 1 Tbsp honey
- salt & pepper
- 2-15 oz cans black beans
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1 cup crumbled cojita cheese
Prepare quinoa: Rinse quinoa in fine mesh strainer.
Add quinoa and 2 cups water to small pan. (I’ve started adding broth to the cooking liquid. Two cups total liquid.)
Stir, season with salt and bring to a boil.
Lower heat, cover and cook for about 15 minutes.
Prepare vinaigrette: while quinoa is cooking, whisk together lime juice, olive oil, honey, shallot and salt & pepper.
Remove quinoa from heat and let sit for 5 minutes.
Fluff with a fork and toss with vinaigrette.
Drain and rinse black beans.
When quinoa is cool, toss with remaining ingredients. Chill for at least 3 hours or overnight.