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Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

by on June 8, 2011 in Main Dish Salads, Salads

See this recipe post on Eating for England’s site!

June 8, 2011 Main Dish SaladsSalads
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Difficulty Easy

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Recipe Description

This quinoa salad has a Mexican spin: black beans, cilantro, avocado and a cumin-lime dressing. A great spring and summertime salad to enjoy with salty tortilla chips and a cold beer.

Preparation Instructions

1. Warm olive/coconut oil in a medium saucepan over medium heat. Once hot, add the rinsed quinoa and toast for about 2-3 minutes until fragrant. Add water, stir once, cover, and simmer with the lid on for 20 minutes.
2. While quinoa is cooking, prepare all the other ingredients. Prepare dressing by combining the lime juice, oil, cumin, and salt and whisk. Adjust seasoning as necessary.
3. When quinoa has finished cooking, remove from heat and fluff with a fork. Add black beans and toss to warm through.
4. Let quinoa cool for about five minutes then add all remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a cold beer.

Ingredients

  • FOR THE SALAD:
  • 1 Tablespoon Olive Oil Or Coconut Oil
  • 1 cup Dry Quinoa, Rinsed
  • 1-¾ cup Water
  • 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
  • 1 whole Avocado, Chopped Into Chunks
  • 1 whole Handful Cherry Tomatoes, Quartered
  • ½ whole Red Onion, Diced
  • 1 whole Small Clove Garlic, Minced
  • 1 whole Red Bell Pepper, Chopped Into Chunks
  • 1 whole Small Handful Cilantro, Diced
  • FOR THE DRESSING:
  • 1 whole Limes, Juiced
  • ½ Tablespoons Olive Oil
  • ½ teaspoons Cumin
  • Salt To Taste

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