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This delightful chilled salad works as an entree or a side dish.
Yield
6 servings
Prep time
10 minutes
Cook time
40 minutes
Total time
50 minutes
Ingredients
1/2 cup quinoa
1 1/2 cups water
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/4 teaspoon cumin
1/4 teaspoon coriander (ground [dried cilantro seeds])
2 tablespoons cilantro (chopped)
2 medium scallions (minced)
1 can black beans (15 1/2 oz, low-sodium, drained and rinsed)
2 cups tomatoes (chopped)
1 medium bell pepper (red, chopped)
1 medium bell pepper (green, chopped)
2 chilis (fresh green, minced; or to taste)
Ground black pepper (to taste)
Steps
- Rinse the quinoa in cold water. Boil 1½ cups water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
- While the quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro, and scallions in a small bowl, and set aside.
- Combine chopped vegetables with the black beans in a large bowl, and set aside.
- Once the quinoa has cooled, combine all ingredients and mix well.
- Cover and refrigerate until ready to serve.
Meal Type:
Lunch
Food group:
Vegetables, Protein, Grains
Season:
Spring, Summer
