Quinoa & Black Bean Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

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)

Directions

Cook

In a medium sauce pan, cook the quinoa according to package instructions. Place cooked quinoa in a large bowl to cool. See note 1 for Instant Pot instructions.

Prep

While the quinoa is cooking, drain and rinse the black beans, then prepare the cucumber, bell pepper, carrot, green onion, and cilantro.

Whisk together all dressing ingredients in a small bowl or mason jar.

Combine

Add the vegetables, cilantro and black beans to the large bowl with the quinoa, then pour the dressing on top and stir until well combined.

Marinate

If you have time: let the salad marinate for about 30 minutes before serving to let the flavours blend. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Nutrition

• Calories: 262 kcal
• Total Fat: 11 g
• Saturated Fat: 1 g
• Sodium: 475 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 8 g