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.

Author: Olena of ifoodreal.com

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 large or 6 small sides 1x

Category: Salad

Method: Stove+Chop

Cuisine: Mexican

INGREDIENTS 

1 cup dry (2.5–3 cups cooked) quinoa

14 oz can low sodium black beans, rinsed & drained

2 large tomatoes, diced

1 bunch cilantro, finely chopped

1/4 cup red onion, finely chopped

1 jalapeno, seeded and minced

1 garlic clove, grated

2 large limes, juice of

1/4 cup olive oil, extra virgin

1 tsp cumin

1/2–3/4 tsp salt

Ground black pepper, to taste

STEPS

1. 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. 
2. 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.
3. While quinoa is cooking, chop the veggies.
4. In a large salad bowl, add black beans, tomato, cilantro, red onion, jalapeno, garlic, lime juice, olive oil, cumin, salt and pepper.
5. Fluff quinoa with a fork and add to the bowl.
6. Stir gently to combine and serve cold or warm.

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