Black Bean Quinoa Salad Recipes

SUPERFOOD BLACK BEAN & QUINOA SALAD RECIPE

Steps:

• Prepare the quinoa:
• Rinse it well in a fine mesh colander and drain all the water.
• Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock.
• Bring the pot to a boil, then cover and reduce heat to low for about 15 minutes until all of the liquid is absorbed.
• Fluff with a fork, and you're done.
• While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne together in the bottom of a large bowl to let the flavors marry.
• Rinse and drain the black beans.
• Chop the veggies until roughly the same size as the black beans.
• Add in the cooked quinoa, beans, and diced veggies to the bowl and gently fold it together with the dressing and cilantro.
• Let the salad chill in the refrigerator for at least 30 minutes to let the flavors come together. It tastes best served at a chilled or room temperature.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-16 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large nonstick skillet coated with cooking spray, cook the orange pepper, onion and garlic for 2 minutes. Stir in beans and corn; cook 2-3 minutes longer or until onion is tender. Remove from the heat; cool for 5 minutes. Stir in the tomatoes. , In a small bowl, whisk the oil, lime juice, vinegar, salt, pepper and chili powder. Pour over tomato mixture; toss to coat., Spoon quinoa onto a serving platter. Top with tomato mixture, avocado and cilantro.,

BLACK BEAN QUINOA SALAD

Steps:

• Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
• Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.

QUINOA AND BLACK BEAN SALAD

Steps:

• In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
• In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
• While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
• Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.
• Make dressing:
• In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
• Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

BLACK BEAN, CORN, AND QUINOA SALAD

Steps:

• Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
• Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.

WHOLE FOODS BLACK BEAN QUINOA SALAD

Steps:

• Rinse Quinoa before cooking
• To cook Quinoa you can use your instant pot if you have one, or the stove method
• Add water and quinoa at the bottom of the pot
• Place the lid and rotate the steam release valve to sealing
• Either use a manual or pressure cook button to cook at high pressure for almost 1 minute
• Release pressure naturally for 15 minutes
• When the screen shows LO:15, turn the valve steam release to venting, thereby releasing any remaining pressure
• Remove lid and fluff quinoa with a fork
• By removing stainless steel insert from instant pot housing, it will help the Quinoa cool faster
• In a saucepan, combine quinoa and water
• Place on high flame and bring to a boil
• As the mixture starts to boil, reduce the heat
• Place the lid and let the quinoa cook till tender, for 15 minutes
• Remove from flame and uncover
• Fluff with a fork and let it cool down
• In a large skillet add a tablespoon of olive oil and place it on heat
• Add onion and garlic, saute till they give off an aroma
• Add cumin, pepper, and black beans to skillet, let them cook for 4 minutes
• Add salt and pepper to taste
• Remove from flame
• In a bowl, mix the leftover garlic and cumin with olive oil, tomatoes, lime juice, vinegar, maple syrup, and add chili and chipotle powder for spiciness
• Your dressing is ready
• When the quinoa is ready, pour it into a large glass bowl
• Add dressing, beans, and green onions to the quinoa
• Toss everything evenly, this will further cool the quinoa and beans
• Garnish with cilantro
• A warm salad may not taste good, the flavors are muted due to the heat. We recommend placing the salad in the fridge for 30 minutes. Eating a cool salad is more refreshing and delicious.
• You can store this in an airtight container and refrigerate it for 6 days