Are you ready to tantalize your taste buds with a vibrant, nutrient-packed salad that's both incredibly delicious and surprisingly simple to prepare? This Red Quinoa and Black Bean Salad is not just a recipe; it's a culinary adventure that brings the bold flavors of Mexican cuisine right to your dining table. Packed with protein, fiber, and a rainbow of fresh ingredients, this dish is perfect for health-conscious food lovers who refuse to compromise on taste.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup red quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1/2 cup corn
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Rinse the red quinoa thoroughly under cold water using a fine mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for approximately 15-18 minutes until water is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it stand, covered, for 5 minutes. Then fluff with a fork and allow to cool to room temperature.
- While quinoa is cooling, prepare the vegetables: dice the red bell pepper into small, uniform pieces and chop the fresh cilantro.
- In a large mixing bowl, combine the cooled quinoa, rinsed black beans, diced red bell pepper, and corn.
- In a small separate bowl, whisk together lime juice, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the quinoa mixture and gently toss to ensure all ingredients are evenly coated.
- Sprinkle chopped cilantro over the salad and give a final gentle mix.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving. Can be served chilled or at room temperature.
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Perfect Quinoa Texture: Use a 1:2 quinoa to water ratio and avoid lifting the lid while cooking to ensure fluffy, perfectly cooked grains.
- Flavor Enhancement: Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and intensify.
- Customize Your Salad: Feel free to add additional ingredients like diced avocado, crumbled feta cheese, or roasted corn for extra texture and flavor.
- Make Ahead Friendly: This salad can be prepared in advance and keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
- Serving Suggestions: Serve as a standalone light meal, a side dish, or stuff into whole wheat tortillas for a quick and nutritious wrap.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 50g
Protein: 14g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
