Quinoa and Black Bean Salad

Quinoa (pronounced "keen-wah") is a whole grain with origins in South America. It is combined in this recipe with black beans, savory vegetables, and spices for a cold salad that is light and refreshing. This salad is high in protein and can be served as a main or side dish.

Course Main Course, Salad

Keyword Black Beans, Black Pepper, Chiles, Cilantro, Coriander, Cumin, Lime Juice, Olive Oil, Quinoa, Red Bell Pepper, Scallions, Tomatoes

Cooking Method Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 160kcal

Author USDA SNAP-Ed Connection

Equipment

Stovetop
Saucepan
Mixing Bowl

Ingredients

½ cup Quinoa
1½ cup Water
1½ Tbsp Olive Oil
3 Tbsp Lime Juice
¼ tsp Cumin
¼ tsp Coriander
2 Tbsp Cilantro Chopped
2 Scallions Medium, minced
1 can Black Beans 15 ounces, low-sodium, rinsed, and drained
2 cups Tomato Chopped
1 Red Bell Pepper Medium, chopped
1 Green Bell Pepper Medium, chopped
2 Green Chiles Minced, to taste
Black Pepper To taste

Instructions

Wash hands with soap and water.
Rinse the quinoa in cold water. Boil water in a saucepan, and then add the quinoa.
Return to boil, and then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro, and scallions in a small bowl, and set aside.
Combine chopped vegetables with the black beans in a large bowl, and set aside.
Once quinoa has cooled, combine all ingredients and mix well.
Cover and refrigerate until ready to serve.

Notes

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Nutrition