Black Bean and Quinoa Salad

bb-and-quinoa-salad

Black Bean and Quinoa Salad

Ingredients For the salad:

  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 can black beans (or 1.5 cups cooked), drained and rinsed
  • 1.5 cups cilantro, finely chopped 3 small/medium carrots,
  • julienned (about 1.5 cups)
  • 4 green onions,
  • chopped Himalayan salt & black pepper, to taste

For the dressing

  • 3 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons extra virgin olive oil
  • 1 large clove garlic, minced (or 1/2 tsp garlic powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon pure maple syrup (or other liquid sweetener)
  • 1/2 teaspoon fine grain sea salt

Method

1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots and green onions.
3. Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour. This is a great make -ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours

 

 
 
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