Black-Bean Quinoa Salad
PrintIngredients
For the Dressing
- 2 Tbsp. fresh lime juice
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. ground black pepper
For the Quinoa:
- 1 cup dry quinoa
- 1 Tbsp. olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups water or vegetable stock
- 1 12-oz. can black beans, drained
- 1 large tomato, diced
- 1/4 cup fresh chopped cilantro
- Salt and pepper, to taste
Instructions
For the Dressing:
- Whisk all the dressing ingredients together and set aside.
For the Quinoa:
- Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.
- Heat the oil in a saucepan over medium-low heat and add the onion. Sauté until translucent. Add the garlic and sauté for an additional minute.
- Add the rinsed quinoa, the bay leaf, and the water or stock. Cover and bring to a boil. Reduce the heat and simmer for approximately 20 to 30 minutes, or until the quinoa is tender and fluffy. Remove from the heat.
- Add the black beans, tomato, cilantro, and dressing, then stir gently. Season with additional salt and pepper, if necessary.
Makes 4 cups
