Quinoa & Bean Salad | Lime Cilantro Dressing

Are you ready to open your mind and palate to a new brightly colored and yummy salad? This versatile and delicious quinoa & black bean salad is just the ticket. Loaded with nutrition and flavor, this salad can be eaten alone or as a side dish.

We (my husband and I) have been trying to step up our healthy eating game the past month. A more plant based way of eating is what we’re shooting for. Of course, we go through cycles. Years ago we were totally plant based eaters for almost 2 years. Slowly we started adding things back into our diet and bam, now we have to go through withdrawals again. I LOVE CHEESE!

Food is a funny thing. So many philosophies and theories out there, but what I always come back to is to and feel good about is eating whole foods. I love Michael Pollan’s way of thinking about food. He summed it up in seven words-

“Eat food, not too much, mostly plants.”

If you want a good read about how he thinks, this is a good book.

The base of this salad is quinoa. Not familiar with quinoa? You can read more about the awesomness of this little seed here in THIS POST. As for now, I hope you’ll give it a whirl in this salad recipe. It is so easy to make, especially if you have an Instant Pot, and it is so versatile.

Let’s get back to the black bean & quinoa salad.

I will list the ingredients; however, you can add or take away whatever you please. This recipe is so easy to modify to your liking, adding different veggies, or herbs as you like. I will give you some yummy suggestions

quinoa & bean salad Ingredients (serves 4-6)

Salad

  • 1  1/2 cups cooked quinoa
  • chickpeas, 1 can 
  • kidney beans (black beans are good also), 1 can 
  • 1 cucumber, quartered and chopped (peel if not organic)
  • 1-2 tomatoes, chopped
  • juice of 1 lime
  • 3 TB chopped fresh cilantro
  • 1 1/2 cups cooked quinoa, cooled (cook quinoa while chopping veggies)
  • optional additions: black olives, avocado, pumpkin seeds, green onion, chopped carrots

Dressing

  • 2 TB olive oil
  • 1 TB plum vinegar or red wine vinegar
  • 1 tsp garlic powder
  • 1/4 tsp cumin
  • salt and pepper to taste

Cooking the quinoa

Stove top method:

  • Rinse 1 cup quinoa well in a fine strainer.
  • Place 2 cups water and quinoa in a sauce pan. Bring to a boil.
  • Turn heat on low, cover and cook 15 minutes.
  • Let cool and fluff with fork.

Instant Pot Method:

Instructions

  1. In a small bowl or jar, mix olive oil, vinegar, and spices.
  2. Chop vegetables.
  3. Drain and rinse beans.
  4. In a large bowl, add beans, veggies, and quinoa.
  5. Pour dressing over the top and mix well.
  6. Chill and serve.
This makes a great lunch served with corn chips, or flat bread.
 
Enjoy!

Quinoa & Bean Salad | Lime Cilantro Dressing

Quinoa & Bean Salad | Lime Cilantro Dressing

Ingredients

  • 1 can chickpeas
  • 1 can kidney beans (black beans are good also)
  • 1 cucumber, quartered and chopped (peel if not organic)
  • 1-2 tomatoes, chopped
  • juice of 1 lime
  • 3 TB chopped fresh cilantro
  • 1 1/2 cups cooked quinoa, cooled (cook quinoa while chopping veggies)
  • 2 TB olive oil
  • 1 TB plum vinegar or red wine vinegar
  • 1 tsp garlic powder
  • 1/4 tsp cumin
  • salt and pepper to taste

Instructions

  1. In a small bowl, mix olive oil, vinegar, and spices.
  2. Chop vegetables.
  3. Drain and rinse beans.
  4. In a large bowl, add beans, veggies, and quinoa.
  5. Pour dressing over the top and mix well.
  6. Chill and serve.

Notes

Optional items: black olives, pumpkin seeds, avocado, carrots, green onion

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 226Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 476mgCarbohydrates 33gFiber 7gSugar 6gProtein 9g

Quinoa & Bean Salad with Cilantro Lime Dressing Pin

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