Description
Delightful black bean quinoa salad dances with zesty Mexican-inspired flavors, combining protein-packed ingredients for a refreshing meal. Fresh herbs and tangy lime dressing invite you to savor each colorful, nutrient-rich bite of this wholesome southwestern-style dish.
Ingredients
Scale
Main Ingredients:
- 1 cup quinoa, rinsed
- 1 (15 ounces) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 avocado, diced
Flavor Enhancers:
- ¼ cup fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon garlic powder
Dressing Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 teaspoon honey (or maple syrup for vegan)
- 2 cups water or vegetable broth
Instructions
- Prepare a medium saucepan and bring water to a rolling boil. Gently add quinoa, then reduce heat to low. Cover the pan and allow the grains to simmer, transforming into a fluffy texture over 12-15 minutes.
- While quinoa cooks, craft the vibrant dressing. In a compact mixing bowl, combine olive oil, freshly squeezed lime juice, aromatic lime zest, amber honey, earthy cumin, and subtle garlic powder. Whisk the ingredients until they harmonize into a smooth, fragrant blend.
- Transfer the cooled quinoa to a spacious mixing vessel. Introduce black beans, diced tomatoes, colorful bell peppers, finely chopped red onion, and fragrant cilantro. Drizzle the prepared dressing over the ingredients and toss thoroughly to ensure even coating.
- Delicately incorporate creamy avocado chunks into the salad, folding gently to prevent bruising the soft fruit. Allow the salad to rest for several minutes, enabling the flavors to meld and intensify.
- Present the salad chilled or at ambient temperature, offering a refreshing and nutritious culinary experience that celebrates vibrant, wholesome ingredients.
Notes
- Rinse quinoa thoroughly before cooking to remove bitter saponin coating and enhance clean, nutty flavor.
- Toast quinoa in dry pan for 2-3 minutes before boiling to develop deeper, richer taste and improve overall texture.
- Choose firm, ripe avocados and cut just before serving to prevent browning and maintain fresh, vibrant appearance.
- Replace honey with maple syrup for vegan version, ensuring recipe remains sweet and balanced without animal products.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg