Black Bean and Quinoa Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 1/2 teaspoon ground cumin
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- salt and fresh ground black pepper
- 3 tablespoons apple cider vinegar
- 1 cup quartered cherry tomatoes
- 1 cup (190 grams) uncooked quinoa rinsed (about 3 cups cooked)
- 2 cups water or stock (see our chicken stockâ orâ veggie b
- 1 can black beans drained and rinsed or 1 1/2 cups cooked black beans
- 1/2 teaspoon ancho chili powder or more to taste, see our homemade blend
- 1/2 cup finely chopped red onion (half small onion)
- 1 orange yellow or red bell pepper, finely chopped
- 1 cup finely chopped red cabbage
- 2 ears of corn shucked, or 1 cup of defrosted frozen corn
- 1 can hatch green chili peppers chopped, see notes
- optional add-ins: chopped avocado crumbled feta or queso fresco
- Carbohydrate 10.2459770804103 g
- Cholesterol 0 mg
- Fat 9.25669585998446 g
- Fiber 3.36582372267232 g
- Protein 3.15585687517453 g
- Saturated Fat 1.29827352412874 g
- Serving Size 1 1 Serving (67g)
- Sodium 22.0263924564492 mg
- Sugar 6.880153357738 g
- Trans Fat 0.303671195037524 g
- Calories 134 calories
Combine the rinsed quinoa, water, and 1/4 teaspoon fine sea salt in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes. Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and “fluff up.†Uncover, and then fluff the quinoa with a fork. In a large bowl, whisk the apple cider vinegar, lime juice, 1/2 teaspoon of fine sea salt, chili powder, cumin, and a pinch of black pepper together. Slowly add the olive oil, whisking until blended. Add the quinoa, black beans, red onion, bell peppers, tomatoes, cabbage, corn, and chili peppers. Toss to combine, and then season to taste with additional salt and pepper as needed. Store in an airtight container in the refrigerator for 3 to 4 days. If after a day or two the salad seems a little dry, add an extra squeeze of lime juice and a small drizzle of olive oil.
