Description
A vibrant and refreshing Black Bean Quinoa Salad packed with protein-rich quinoa, black beans, fresh cilantro, and a zesty lime dressing, finished with crumbly cotija cheese. Perfect for a nutritious lunch or a light dinner, this salad is easy to prepare and can be served chilled for optimal flavor.
Ingredients
Scale
Salad Base
- 1 cup uncooked quinoa
- 2 cups vegetable broth (or water)
- 2 cans (15 oz each) black beans
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1 cup crumbled cotija cheese
Dressing
- 1/4 cup lime juice (about 1 lime)
- 1/4 cup olive oil + 1 Tbsp.
- 1 shallot (about 3 Tbsp. minced)
- 1 Tbsp. honey
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
Instructions
- Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. Cook the quinoa according to package instructions using the vegetable broth or water. Once cooked, let it sit for 5 minutes to absorb remaining liquid and fluff with a fork.
- Prepare Dressing: In a large bowl, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper until the mixture is fully emulsified and smooth.
- Combine Ingredients: Rinse and drain the black beans thoroughly. Chop the cilantro finely. Fluff the cooked quinoa again, then add it to the bowl with the dressing and stir well to coat evenly.
- Add Remaining Ingredients: Gently fold in the black beans, chopped cilantro, crumbled cotija cheese, and sliced green onions to the quinoa mixture, tossing lightly to combine everything without breaking up the beans or cheese too much.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least one hour to allow flavors to meld together. Serve cold or at room temperature as a delicious, nutritious meal or side dish.
Notes
- For a vegan version, substitute cotija cheese with a plant-based cheese or omit it entirely.
- Quinoa can be cooked ahead and refrigerated to save time.
- Add extra veggies like diced bell peppers or tomatoes for more color and flavor.
- Adjust seasoning to taste, especially the salt and lime juice for the perfect balance.
- This salad keeps well refrigerated for up to 3 days.
