Black Bean Quinoa Salad
Top down view of three bowls filled with a mixture of tri-color quinoa and chopped fresh veggies including cucumber, carrots, corn, and red peppers, garnished with lemon and parsley.
Servings 8 to 10
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Ingredients
Quinoa
- 1 cup Quinoa
- 2 cups Water
Salad
- ½ cup diced cucumbers
- ½ cup diced red peppers
- ½ cup diced carrots
- ¾ cup black beans rinsed
- ¾ cup whole kernal corn canned
- ½ cup fresh parsley lightly chopped
Dressing
- 2 tbsp lime juice or lemon juice (freshly squeezed)
- ¼ cup olive oil extra virgin
- ¾ tsp ground cumin
- ¼ tsp dried oregano
- ¾ tsp salt
- ¼ tsp ground black pepper
Instructions
Quinoa
- Using a 1.5 qt saucepan, combine the quinoa and water. Bring to a boil and then reduce the heat to a simmer. Cook for 15 to 20 minutes or until the water is absorbed.
Salad
- Dice the carrots, red pepper, and cucumber and put it into a large bowl.
Dressing
- Using a small bowl or a salad dressing shaker, combine the dressing ingredients and mix until smooth and combined.
Assemble
- Add the quinoa to the diced vegetables. Pour the dressing over the salad. Stir in chopped parsley. Add salt and pepper if needed.
- Chill and serve.
Notes
Serve as a delicious side dish or as a vegan/vegetarian meal.
Salad should be stored in the refrigerator and eaten within 3 to 4 days.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 262mg | Potassium: 282mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1967IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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