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Quinoa & Black Bean Salad with Zesty Lime Dressing

Quinoa, black beans, carrots and a cumin & jalapeño lime dressing combine for a double dose of zesty plant-based protein. Enjoy this salad alone or mix it into lunch or dinner bowls. It makes the perfect meal when you’re short on time but craving something quick, healthy, delicious, and satisfying.

INGREDIENTS

Serves 6

1 cup uncooked quinoa
2 cups water (or 1 cup water and 1 cup vegetable broth)
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
1 tablespoon lime zest
½ – 1 jalapeno pepper, seeded & cored
1 teaspoon cumin
½ teaspoon sea salt
1 ½ cups black beans, drained & rinsed (if using canned make sure BPA-free)
4 carrots, grated
¾ cup cilantro, chopped
2 green onions, thinly sliced
sea salt & pepper to taste

Optional: slice up some chunks of avocado to add in just before serving.

Quinoa, black beans, carrots and a cumin & jalapeño lime dressing combine for a double dose of zesty plant-based protein. Enjoy this salad alone or mix it into lunch or dinner bowls. It makes the perfect meal when you’re short on time but craving something quick, healthy, delicious, and satisfying.

INGREDIENTS

Serves 6

1 cup uncooked quinoa
2 cups water (or 1 cup water and 1 cup vegetable broth)
¼ cup olive oil
¼ cup lime juice
1 clove garlic, minced
1 tablespoon lime zest
½ – 1 jalapeno pepper, seeded & cored
1 teaspoon cumin
½ teaspoon sea salt
1 ½ cups black beans, drained & rinsed (if using canned make sure BPA-free)
4 carrots, grated
¾ cup cilantro, chopped
2 green onions, thinly sliced
sea salt & pepper to taste

Optional: slice up some chunks of avocado to add in just before serving.

METHOD

In a medium size pot, bring the water to a boil. Add a pinch of salt and a drop of olive oil and the quinoa to the pot. Reduce the heat to low, then cover and simmer for 15 minutes or until all the water is absorbed. Leave the pot covered for 5 minutes before removing the lid. Fluff the quinoa with a fork and let it stand for 30 minutes or until cooled.

While the quinoa is cooling, combine the ingredients for the salad dressing (garlic, lime juice, lime zest, jalapeño pepper, cumin, salt & pepper). Slowly whisk in the olive oil to form an emulsion. In a large bowl, add the cooled quinoa, black beans, shredded carrots, cilantro, and green onion. Toss the mixture with a ¼ cup of the dressing. Continue to add in enough dressing to lightly coat and mix well. Season with additional salt & pepper to taste. Serve room temperature or chilled. Stays fresh for up to 4 days in the refrigerator. Enjoy!