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Quinoa and Black Bean Salad

This delightful chilled salad works as an entree or a side dish.

6 servings
Prep time
10 minutes
Cook time
40 minutes
Total time
50 minutes
1/2 cup quinoa
1 1/2 cups water
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/4 teaspoon cumin
1/4 teaspoon coriander (ground [dried cilantro seeds])
2 tablespoons cilantro (chopped)
2 medium scallions (minced)
1 can black beans (15 1/2 oz, low-sodium, drained and rinsed)
2 cups tomatoes (chopped)
1 medium bell pepper (red, chopped)
1 medium bell pepper (green, chopped)
2 chilis (fresh green, minced; or to taste)
Ground black pepper (to taste)
  1. Rinse the quinoa in cold water. Boil 1½ cups water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
  2. While the quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro, and scallions in a small bowl, and set aside.
  3. Combine chopped vegetables with the black beans in a large bowl, and set aside.
  4. Once the quinoa has cooled, combine all ingredients and mix well.
  5. Cover and refrigerate until ready to serve.
Meal Type: Lunch
Food group: Vegetables, Protein, Grains
Season: Spring, Summer