Quinoa and Black Beans
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
312 kcal
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Course
Side Dish, Main Course
Quinoa and Black Beans
Description
The recipe starts by cooking quinoa until fluffy and allowing it to rest for better texture. The smoky lime dressing blends olive oil, lime juice, smoked paprika, cumin, garlic, onion powder, and salt, giving the salad a bright, earthy flavor with a subtle smoky heat.
Once the quinoa cools, it’s combined with rinsed black beans, diced red bell pepper, corn kernels, chopped avocado, scallions, and fresh cilantro. The dressing is added gently to keep the avocado intact and maintain texture contrast. This salad works well as a light main dish or side, pairing easily with grilled meats or as a vegetarian-friendly option.
Preparing the dressing in advance and adding cooled quinoa prevents wilting of the vegetables. The avocado is best added last to avoid browning if leftovers are expected.
Ingredients
For the dressing
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin ground
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
For the salad
- 1 cup quinoa uncooked (185g)
- 15 ounce black beans rinsed and drained (400g, canned
- 1 red bell pepper deseeded and diced
- 1 cup corn
- 1 avocado peeled, destoned and chopped
- 2 scallions chopped
- 2 tablespoons cilantro chopped, aka coriander
Instructions
- Rinse the quinoa, then place into a pot with 1 ¾ cups water and stir.
- Put the lid onto the pot, bring to the boil, then reduce the heat and simmer for 15 minutes or until the water is all absorbed and the quinoa is cooked. Add a little more water if necessary to finish cooking.
- Remove from the heat and allow the quinoa to rest in the pot, with the lid on, for 5 minutes.
- Pour it into a bowl, fluff with a fork and set aside to cool.
- For the dressing, add all ingredients to a bowl and whisk to combine (or put them into a jar and shake).
- When the quinoa is cool, add the beans, bell pepper, corn, avocado, scallions and cilantro to a bowl and toss.
- Drizzle a little of the dressing over the quinoa salad and toss again gently.
Notes
- Shake the smoky lime dressing ingredients in a jar ahead of time and store in the fridge until use.
- Ensure quinoa is fully cooled before mixing with other ingredients to keep vegetables fresh and avoid wilting.
- Add avocado at the end to prevent it from becoming mushy or browning, especially if preparing leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 431mg | 18% |
| Potassium | 644mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 33mg | 37% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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