This Quinoa & Black Bean Salad is a refreshing and hearty dish, perfect for any season. Packed with vibrant flavors and nutritious ingredients, it’s both satisfying and easy to prepare.
Quinoa is the star grain here, providing a fluffy and nutty base that's packed with protein. It's a great gluten-free alternative to pasta or rice. Black beans add a hearty, creamy texture and a boost of protein and fiber. Cherry tomatoes bring a burst of sweetness and juiciness, balancing the other flavors. Avocado adds creaminess and healthy fats, making the salad more satisfying. Red onion introduces a sharp, tangy bite that cuts through the richness. Cilantro offers a fresh, citrusy note that enhances the flavor profile. Lime juice is essential for its bright acidity, which ties everything together. Olive oil adds richness, while cumin provides a warm, earthy spice. Finally, a bit of salt and pepper rounds everything out, enhancing all the flavors.
This salad is delightful on its own, but you can also serve it alongside grilled chicken or fish for a more substantial meal. It’s excellent as a part of a picnic spread, or tucked into a wrap with some crisp lettuce. For a bit of crunch, try topping it with crushed tortilla chips before serving.
Start by rinsing the quinoa under cold water. This step is crucial to remove its natural coating, which can taste bitter. Drain it well, and then combine it with water in a medium saucepan. Bring it to a boil over high heat. Once you see bubbles, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. You’ll know it’s ready when the grains are tender and have absorbed all the water.
After cooking, take the pot off the heat and let it sit, still covered, for 5 minutes. This resting time lets the quinoa finish steaming, ensuring each grain is light and fluffy. Fluff it gently with a fork to separate the grains.
Now, gather your salad ingredients. In a large bowl, combine the cooked quinoa with black beans, cherry tomatoes, avocado, red onion, and cilantro. It’s like a color explosion in a bowl!
In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. This vinaigrette is your flavor powerhouse. Pour it over the quinoa mixture and toss everything gently to coat evenly. Be careful with the avocado to keep it from mashing up too much.
Your salad is now ready to serve, or you can pop it in the fridge for an hour to let the flavors meld even more.