Quinoa

Tangy Quinoa Black Bean Salad With Avocado and Cumin-Lime Dressing

by Phoebe Green
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Tangy Quinoa Black Bean Salad With Avocado and Cumin-Lime Dressing

This tangy quinoa black bean salad recipe is perfect for a side salad before lunch and dinner with your entree. Although you should only have 1/2 cup of serving each of quinoa and black beans, this quinoa black bean salad shouldn’t be your main meal but a side dish.

If you want to eat this salad for light lunch, not dinner, then omit the avocado.

Tangy Quinoa Black Bean Salad With Avocado and Cumin-Lime Dressing

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Salad Ingredients
  • 1 cup of dry quinoa, rinsed
  • 2 tablespoons of olive oil
  • 1 3/4 cup of water
  • 1 can of black beans, drained and rinsed
  • 1 avocado, chopped into wedges
  • A handful of cherry tomatoes divided into 4 equal parts
  • 1/2 red onion, diced
  • 1 small clove of garlic, minced
  • 1 red bell pepper, chopped into chunks
  • A small handful of cilantro, diced
  • Dressing Ingredients
  • 1 lime, juiced
  • 1/2 teaspoon of cumin
  • 1/2 tablespoon of olive oil
  • Salt to taste

Instructions

  1. Heat a bit of olive oil in a saucepan over medium heat. Once hot, add the rinsed quinoa and toast for about 2 to 3 minutes until it starts smelling a nutty flavour.
  2. Add water and stir once, cover it with a lid and simmer for 20 minutes.
  3. While the quinoa is cooking, make all the other ingredients., Prepare its dressing by mixing the lime juice, oil, cumin, and salt. This will serve as a good taste filler. Adjust seasoning when required.
  4. When the quinoa is properly cooked, remove it from heat and fluff it with a fork. Add the rinsed black beans and toss to warm them through.
  5. Cool the quinoa for about 5 minutes and then add all the remaining ingredients, including the dressing, and mix it. Adjust seasoning if required.
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