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.
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