Sunday, March 30, 2014

Black Bean and Quinoa Salad with Lime Vinaigrette

I have never taken off time during Spring Break, but this year I did and it was great!! I went home-home and had an awesome reunion with some women I grew up with, our kiddos and our mamas. It was wonderful - time filled with scooters, wading pools, lots and lots of rock throwing (my mom's driveway is pebbled and my son LOVES to throw rocks at her fence. It's awesome) and delicious food! While sitting around watching the babies play, one of the grammies got an All Recipes email and we all had to have the featured Black Bean and Quinoa Salad. The minute I got home I had to make it again... it's the taste of vacation!

Black Bean and Quinoa Salad with Lime Vinaigrette - from All Recipes

For the Salad
1 cup quinoa
1.5 cups water
10 oz halved cherry tomatoes - about 2 cups
15 oz rinsed black beans - 1 can
5 green onions, chopped - about 1 cup
1/4 chopped fresh cilantro
Salt and Pepper to taste

For the Vinaigrette
1/4 cup olive oil
2 limes, juiced - about 3/4 cup
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
Salt and Pepper

First cook the quinoa. Boil the quinoa in the water, cover and turn down to a simmer. Simmer covered for 25 minutes, or until tender and the little "tails" are released from the grain.

Next chop tomatoes and green onion and drain beans. Add these to a large bowl. Chop the cilantro, and set it aside. 

When the quinoa is done cooking, spread it on a plate to help cool it. This salad is great served at room temperature, so no need to chill the quinoa, but if it's really hot, it will wilt the veggies.

While the quinoa cools, make the vinaigrette. In a small bowl, whisk the lime juice, olive oil, cumin, red pepper flakes and salt and pepper (I used about an 1/8 teaspoon of ground pepper and just a dash of salt.)

Add the cooled quinoa to the veggies in the large bowl and stir to combine. Add in the cilantro and stir a bit more to combine. 

Eat at room temp, or chill and serve cold. Both are delicious and the left overs are wonderful! I think this vinaigrette would make a great marinade for lighter meats, or as a dressing for fish tacos.

Here are a couple of my other favorite quinoa salads...
Ginger Miso Quinoa Salad

Quinoa Tabbouleh


  1. Thanks, Sarah. Was gonna try this tonight. No vinegar, right?

    1. Hi Dawn - nope, no vinegar in this one... the dressing was called a vinaigrette, but no actual vinegar is used. I hope you like it!!