Quinoa Black Bean Salad (Print Version)

Protein-rich quinoa and black beans blend with fresh veggies and a zesty lime dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, uncooked and rinsed

→ Legumes

02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1 small cucumber, diced
06 - ½ small red onion, finely chopped
07 - ¼ cup fresh cilantro, chopped
08 - 1 avocado, diced

→ Dressing

09 - ¼ cup extra-virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1 tsp ground cumin
13 - ½ tsp chili powder
14 - ½ tsp sea salt
15 - ¼ tsp black pepper

# How To:

01 - Combine quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, sea salt, and black pepper until emulsified.
03 - In a large bowl, mix cooled quinoa, black beans, cherry tomatoes, red bell pepper, cucumber, red onion, and chopped cilantro thoroughly.
04 - Pour the dressing over the salad and gently toss to combine all ingredients evenly.
05 - Fold in the diced avocado just before serving to maintain freshness. Adjust seasoning to taste and serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes even better the next day, making it the rare salad that actually improves with time instead of getting soggy.
  • The combination of textures and that lime-cumin dressing makes you forget you're eating something this nutritious.
  • You can have it ready in 30 minutes flat, and it keeps well for meal prep without falling apart.
02 -
  • Let the quinoa cool completely before mixing it with the dressing, or the warm grains will wilt the cilantro and absorb flavors unevenly.
  • The avocado is a last-minute addition for a reason—it oxidizes quickly and will turn brown within a few hours if you mix it in early, even with the lime juice as a barrier.
  • This salad tastes better on the second day once all the flavors have time to get to know each other, so make it ahead if you can.
03 -
  • Cook your quinoa in vegetable broth instead of water if you have it—it adds a subtle depth that plain water can't match.
  • If your cilantro is wilting by the time you make the salad, soak it in ice water for ten minutes and it'll perk back up to brightness.
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