Description
A colorful, protein-packed salad perfect for summer lunches, potlucks, and meal prep.
Ingredients
- 1 cup quinoa (uncooked)
- 1 15-oz can black beans (drained and rinsed)
- 1 ½ cups English cucumber, quartered and sliced
- 1 bell pepper, small dice (red, yellow or orange)
- 1 cup carrot, small dice (about 2 medium)
- ¼ cup sliced green onion (white and light green part only)
- ¼ cup chopped cilantro
- ¼ cup olive oil
- ¼ cup freshly squeezed lime juice (about 2 lime)
- 1 teaspoon ground cumin
- 1 teaspoon fine-grain sea salt (or to taste)
- ⅛ teaspoon ground cayenne pepper (or to taste)
Instructions
- Rinse the quinoa in a fine mesh sieve under cold running water.
- Cook the quinoa by combining it with 2 cups water, bringing to a boil, reducing heat and simmering for 12-15 minutes.
- Remove from heat, let rest covered for 5 minutes, then fluff with a fork and let cool.
- While the quinoa cooks, drain and rinse the black beans and prepare the vegetables.
- Whisk together dressing ingredients in a small bowl.
- Add the vegetables, cilantro, and black beans to the cooled quinoa.
- Pour the dressing over the mixture and stir until evenly coated.
- Let the salad marinate for about 30 minutes in the fridge before serving.
Notes
Swap parsley for cilantro if you prefer a milder herb. Use lemon juice instead of lime for a different citrus profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican