Quinoa Black Bean Salad
Superfood Quinoa Black Bean Salad that is full of protein, tasty and easy. Meal prep it on Sunday, make ahead for a party or simply clean out the fridge.
INGREDIENTS
STEPS
- Stovetop: I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy.
- Instant Pot: I’m obsessed with Instant Pot quinoa. It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes.
- While quinoa is cooking, chop the veggies.
- In a large salad bowl, add black beans, tomato, cilantro, red onion, jalapeno, garlic, lime juice, olive oil, cumin, salt and pepper.
- Fluff quinoa with a fork and add to the bowl.
- Stir gently to combine and serve cold or warm.
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