Get ready to tantalize your taste buds with a vibrant, nutrient-packed salad that's about to become your new obsession! This Red Quinoa and Black Bean Vegetable Salad isn't just another side dish – it's a culinary adventure that combines the protein-rich goodness of quinoa and black beans with a zesty lime dressing that will make your palate dance. Perfect for health-conscious foodies, meal preppers, and anyone looking to add a burst of color and nutrition to their plate, this recipe is about to become your go-to summer (or anytime) favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup red quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 bell pepper, diced
- 1/2 cup corn
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Start by rinsing the red quinoa under cold water in a fine-mesh strainer. This helps remove the natural coating called saponin, which can give quinoa a bitter taste.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is cooked and all the water has been absorbed.
- While the quinoa is cooking, prepare the vegetables. Dice the bell pepper and chop the cilantro. Set them aside.
- After the quinoa has finished cooking, remove it from heat and let it sit covered for an additional 5 minutes. Then, fluff the quinoa with a fork.
- In a large mixing bowl, combine the cooked quinoa, rinsed and drained black beans, diced bell pepper, corn, and chopped cilantro.
- In a small bowl, whisk together the lime juice, salt, and pepper to create a dressing. Adjust the seasoning according to your taste.
- Pour the dressing over the quinoa and vegetable mixture. Gently toss everything together until well combined.
- Let the salad sit for about 5 minutes to allow the flavors to meld together before serving.
- Serve the salad chilled or at room temperature, and enjoy your refreshing Red Quinoa and Black Bean Vegetable Salad!
Tips
- Rinse Your Quinoa: Always rinse quinoa thoroughly to remove the bitter saponin coating. This simple step ensures a cleaner, more pleasant taste.
- Fluff with Care: After cooking, let quinoa sit covered for 5 minutes, then fluff with a fork to create light, separated grains.
- Customize Your Salad: Feel free to add extra vegetables like diced cucumber, cherry tomatoes, or avocado for more texture and flavor.
- Make Ahead Friendly: This salad tastes even better after sitting for a few hours, making it perfect for meal prep and picnics.
- Protein Boost: For extra protein, consider adding grilled chicken or tofu to make it a complete meal.
- Dressing Tip: Adjust the lime juice and seasoning to your taste. Start with less and add more as needed.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days, keeping the flavors fresh and vibrant.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
