Ingredients
Salad Ingredients
- 1 cup quinoa (uncooked)
- 1 15-oz can black beans (drained and rinsed)
- 1 ½ cups English cucumber, quartered and sliced
- 1 bell pepper, small dice (red, yellow or orange)
- 1 cup carrot, small dice (about 2 medium)
- ¼ cup sliced green onion (white and light green part only)
- ¼ cup chopped cilantro
Dressing Ingredients
- ¼ cup olive oil
- ¼ cup freshly squeezed lime juice (about 2 limes)
- 1 teaspoon ground cumin
- 1 teaspoon fine-grain sea salt (or to taste)
- ⅛ teaspoon ground cayenne pepper (or to taste)
Instructions
- Cook the Quinoa: In a medium saucepan, cook the quinoa according to package instructions until fluffy and all water is absorbed. Once cooked, transfer the quinoa to a large bowl and allow it to cool completely. (Note: For Instant Pot cooking, refer to specific instructions below.)
- Prepare Vegetables and Beans: While the quinoa cooks, drain and rinse the black beans thoroughly. Quarter and slice the English cucumber, dice the bell pepper and carrot into small pieces, slice the green onion (using only the white and light green parts), and chop the cilantro.
- Make the Dressing: In a small bowl or mason jar, whisk together the olive oil, freshly squeezed lime juice, ground cumin, sea salt, and cayenne pepper until fully combined.
- Combine Salad Ingredients: Add the prepared black beans, cucumber, bell pepper, carrot, green onion, and cilantro to the cooled quinoa in the large bowl. Pour the dressing over the salad and stir thoroughly to ensure everything is well coated.
- Marinate the Salad: For best flavor, let the salad marinate at room temperature or in the refrigerator for about 30 minutes to allow the flavors to meld. Store any leftovers in a sealed container in the refrigerator and consume within 4 days.
Notes
- Quinoa can be cooked in an Instant Pot for convenience: use a 1:1.5 ratio of quinoa to water, cook on high pressure for 1 minute, and allow natural release for 10 minutes before fluffing.
- This salad can be served chilled or at room temperature.
- Adjust seasoning with additional salt, cumin, or cayenne pepper to taste.
- For added crunch, consider tossing in toasted pumpkin seeds or chopped nuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
