Quinoa Salad with Black Beans and Lime
A 30-minute quinoa and black bean salad with cherry tomatoes, spring onions, cilantro, and a simple cumin-lime dressing.
Servings
4
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 1 tsp (2.3 g) black pepper
- 2 cups (480 ml) water
- 1 cup (170 g) uncooked quinoa
- 0.25 cup (54 g) olive oil
- 2 (134 g) limes (juiced)
- 2 tsp (4.2 g) ground cumin
- 1 tsp (6 g) salt
- 0.5 tsp (1.15 g) red pepper flakes
- 200 g cherry tomatoes (halved)
- 420 g canned black beans (drained and rinsed)
- 5 (75 g) spring onions (sliced)
- 0.25 cup (4 g) cilantro leaves (chopped)
Equipment
- Medium saucepan with lid
- Fine-mesh sieve
- Small bowl
- Whisk
- Knife and cutting board
- Large mixing bowl
Method
Cook the quinoa
Bring the water and quinoa to a boil. Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, until the quinoa is tender and the water is absorbed.
Mix the dressing
Whisk the olive oil, lime juice, cumin, red pepper flakes, and salt in a small bowl.
Prepare the vegetables
Halve the cherry tomatoes, slice the spring onions, chop the cilantro, and rinse the black beans.
Combine the salad
Add the cooked quinoa, tomatoes, black beans, spring onions, and cilantro to a large bowl. Pour over the dressing and mix to coat. Season with the black pepper.
Nutrition
Per serving (one quarter of the recipe), calculated from the listed ingredient quantities
Calories
403
Protein
13.7 g
Carbs
52.6 g
Fat
16.9 g
Fiber
12.6 g
Quinoa salad at a glance
This quinoa salad makes four servings and takes 30 minutes. Each serving provides 403 calories, 13.7 g protein, 52.6 g carbohydrates, 16.9 g fat, and 12.6 g fiber, calculated from the listed ingredient quantities.
Serving and storage
One serving is one quarter of the finished recipe. Refrigerate leftovers within two hours and use them within three to four days.
Storage
Refrigerate leftovers in a shallow, covered container within two hours. Use within three to four days.
Allergens
- Check packaged ingredient labels for allergen and cross-contact information
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