Smoky Quinoa and Black Bean Salad
User Reviews
4.6
Smoky Quinoa and Black Bean Salad
Description
The Smoky Quinoa and Black Bean Salad combines fluffy cooked quinoa with black beans, crunchy diced bell peppers (red, yellow, or orange preferred for sweetness), and fresh green onions. The quinoa is rinsed thoroughly before cooking to remove bitterness and is allowed to cool before assembling the salad.
A dressing made from olive oil, apple cider vinegar, smoked paprika, cumin, garlic powder, salt, and freshly cracked black pepper adds a smoky, lightly spiced, and tangy finish. The dressing is whisked together and poured over the combined salad ingredients for even flavor distribution. The salad is best served chilled, offering a refreshing but filling option with a mix of textures from tender quinoa, beans, and crisp vegetables.
This dish works well as a nutritious side dish or a light main for warm weather meals. The smoked paprika in the dressing gives it a distinctive flavor angle, while the cumin and garlic powder complement the beans and peppers.
Ingredients
- 1 cup quinoa $1.40, uncooked
- 1/4 cup olive oil $0.52
- 1 Tbsp apple cider vinegar $0.10
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp cumin $0.02, ground
- 1/8 tsp garlic powder $0.02
- 1/2 tsp salt $0.02
- black pepper $0.05, freshly cracked
- 1 oz. can black beans $0.59
- 2 bell pepper $1.98, preferably red, yellow, or orange
- 2 green onions $0.25
Instructions
- Rinse the quinoa well using a wire mesh sieve to prevent the small granules from washing away. Allow the excess water to drain away and then place the rinsed quinoa in a sauce pot.
- Add 1.75 cups water to the sauce pot with the quinoa, place a lid on top, and bring it up to a boil over high heat. Once it reaches a boil, turn the heat down to low and let it simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest for 5 minutes, without removing the lid. Finally, fluff with a fork and allow the quinoa to cool (I placed mine in the refrigerator for faster cooling).
- While the quinoa is cooking, prepare the dressing. In a small bowl whisk together the olive oil, vinegar, smoked paprika, cumin, garlic powder, salt, and freshly cracked pepper. Set the dressing aside.
- Rinse and drain the black beans. Dice the bell peppers, and slice the green onions.
- Combine the beans, bell peppers, green onions, and cooled quinoa in a large bowl. Pour the dressing over top, and stir until everything is evenly mixed and coated in dressing. Taste and adjust the salt if needed. Serve immediately or refrigerate until ready to eat. Make sure to stir the salad well before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(about 1.5 cups each)
Amount Per Serving
Calories 3948 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 394.8kcal | 20% |
| Carbohydrates | 49.28g | 16% |
| Protein | 13.23g | 26% |
| Fat | 16.63g | 26% |
| Sodium | 511.45mg | 21% |
| Fiber | 11.85g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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