Black Bean Quinoa Salad
This Black Bean Quinoa Salad is filled with crunchy veggies, a light lime dressing, black beans and chilled quinoa. The perfect lunch or dinner!
Ingredients
- 2 cups leftover quinoa chilled - see notes
- 1/2 small head red cabbage chopped, about 4 cups
- 1/2 red onion diced
- 1 jalapeño diced
- 3 green onions diced
- 1 15-ounce can black beans drained & rinsed
- 1 bunch cilantro chopped
FOR THE DRESSING
- 1/3 cup avocado oil
- 2 cloves garlic minced
- 1-2 limes juiced, to taste
- 1-2 tablespoons apple cider vinegar to taste
- 1 tablespoon maple syrup or agave
- salt & pepper to taste
Instructions
- Add all of the dressing ingredients to a bowl and mix to combine - add lime juice & vinegar a little at a time to find your right balance. Taste and adjust the seasonings as needed. Set aside.
- Add all of the salad ingredients to a large bowl. Drizzle the dressing over the salad and toss. Serve at room temperature or chilled.
Video
Notes
- If making the quinoa same day, prepare it ahead of time to give it enough time to chill. Add 1 cup (rinsed) dry white quinoa to a sauce pan with 2 cups broth (or water). Bring to a boil, cover, lower heat and simmer for 20 minutes, or until the liquid is absorbed. Allow to cool to room temperature before adding to the salad. Place in the fridge to speed up the process.
- This makes 4 dinner servings or 6-8 side dish servings.
- This can be prepped ahead of time and kept in the fridge. It will keep for 3-4 days in the fridge.
Nutrition
Calories: 422kcal | Carbohydrates: 50g | Protein: 12g | Fat: 20g