Salad - Quinoa Cumin Lime Black Bean

By BlueSchmoo

Ingredients

• For the salad
• 1 cup uncooked quinoa (or 3 cups cooked)
• 1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
• 1.5 cups cilantro, finely chopped
• 3 small/medium carrots, julienned (about 1.5 cups)
• 4 green onions, chopped
• fine grain sea salt & black pepper, to taste
• For the dressing
• 3 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon pure maple syrup (or other liquid sweetener)
• 1/2 teaspoon fine grain sea salt
• ___________________
• SERVES 3
• For the salad
• 1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
• 1/2 (15-ounce) can black beans (or 3/4 cups cooked), drained and rinsed
• 3/4 cup cilantro, finely chopped
• 1 Lg. carrot, julienned (about 3/4 cup)
• 2 green onions, chopped
• fine grain sea salt & black pepper, to taste
• For the dressing
• 1 1/2 tablespoons fresh lime juice (about 1/2 lime)
• 1 tablespoon extra virgin olive oil
• 1 sm-med. clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pure maple syrup (or other liquid sweetener)
• 1/4 teaspoon fine grain sea salt

Details

Adapted from ohsheglows.com

Preparation

Step 1

1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.

2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots, and green onions.
3. Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour. This is a great make-ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours.