Recipe - Black Bean & Tomato Quinoa Salad

This (or a variation of it) is one of my favorite ways to eat quinoa. Filling, delicious, and light enough for lunch or a summer evening meal, this one is packed with power-house foods for long-lasting energy as well. Feel free to mix and match ingredients, and make it your own. Try adding diced red or green sweet peppers, sliced olives, or your own inspirations for a nice twist!

Black Bean & Tomato Quinoa Salad

Image by Mrs. Jenny Ryan via FlickrIngredients: 
2 tsp grated lime zest
2 TB fresh lime juice
2 TB unsalted butter, melted and cooled
1-2 TB extra-virgin olive oil
1 tsp sugar
1 cup uncooked quinoa (red or white - or a mix of them looks pretty as well)
1 (14oz) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions or green onions, chopped
1/4 cup chopped fresh cilantro

Directions:

1. Whisk together lime zest and juice, butter, olive oil, sugar, and 1/2 tsp salt and 1/4 tsp ground black pepper in a large bowl.
2. Rinse quinoa in cold water and drain well in a sieve or cheesecloth-lined colander.
3. Cook quinoa in medium pot in 2 cups water on low heat, covered, until all liquid is absorbed (about 20 minutes). Remove from heat and let sit, covered, about 5 minutes.
4. Add quinoa to dressing, and toss until dressing is absorbed. 
5. Stir in remaining ingredients, and adjust seasonings if needed.
6. Serve cold or at room temperature, either by itself, or on top of salad greens for added veggies.

 

More Quinoa Recipes:

• Layered Autumn Quinoa Salad (igoyougoblog.com)
• Black Bean - and - Quinoa Salad Recipe - Ken Oringer | Food & Wine (atwoodfamily.wordpress.com)
• Middle Eastern Quinoa Tabbouleh Salad (hiphostessblog.com)
• Summer Green Bean and Quinoa Salad (blogher.com)
• Super Summer Quinoa Salad (spherefit.wordpress.com)
• Quick and Pretty Quinoa Salad (sweetsmartsexyvegan.wordpress.com)
• Recipe: Black Bean And Heirloom Tomato Quinoa With Lemon Dressing Six Ingredients (and Salt) (thekitchn.com)