Description
A vibrant and healthy Black Bean Quinoa Salad featuring protein-rich quinoa and black beans, fresh cilantro, tangy lime vinaigrette, and creamy cotija cheese. Perfect as a nutritious side dish or a light meal.
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 2 cups vegetable broth (optional, can use water)
- 2 (15 oz.) cans black beans, drained and rinsed
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1 cup crumbled cotija cheese
For the Vinaigrette
- 1/4 cup lime juice (about 1 lime)
- 1/4 cup olive oil plus 1 tablespoon
- 1 shallot (about 3 tablespoons minced)
- 1 tablespoon honey
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Cook quinoa: Rinse the quinoa under cold water to remove bitterness. Add the quinoa and 2 cups of vegetable broth (or water) to a pot and cook according to package instructions, typically bringing to a boil, then simmering covered for 15 minutes. Remove from heat and let it sit covered for 5 minutes to steam.
- Make vinaigrette: While the quinoa cooks, combine lime juice, olive oil, minced shallot, honey, sea salt, and black pepper in a large bowl. Whisk thoroughly until the mixture thickens and emulsifies.
- Prepare salad ingredients: Drain and rinse the black beans well. Chop the cilantro and crumble the cotija cheese. Slice the green onions.
- Combine the salad: Fluff the quinoa gently with a fork to separate the grains. Add the warm quinoa to the bowl with the vinaigrette. Then add the black beans, sliced green onions, chopped cilantro, and crumbled cotija cheese. Toss everything together carefully to mix well without mashing the beans.
- Chill and serve: Refrigerate the salad for at least one hour before serving to let flavors meld and the dish cool.
Notes
- Use fresh lime juice for the best flavor in the vinaigrette.
- Vegetable broth adds extra flavor to quinoa but can be substituted with water.
- This salad can be served cold or at room temperature.
- For a vegan version, omit cotija cheese or substitute with a vegan cheese alternative.
- Make ahead: Salad tastes better when chilled for a few hours or overnight.
- Adjust salt and honey in the vinaigrette to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
