Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth (or water)
- 2 cans (15 oz each) black beans
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup olive oil + 1 Tbsp.
- 1 minced shallot
- 1 Tbsp. honey
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
Instructions
- Rinse quinoa under cold water and combine it with vegetable broth in a medium pot. Cook according to package instructions until fluffy. Let sit covered for five minutes.
- In a large bowl, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper until blended.
- Drain and rinse black beans. Chop cilantro and slice green onions.
- Fluff cooked quinoa with a fork and add to the vinaigrette bowl along with black beans, cilantro, green onions; toss until mixed.
- Cover and chill in the refrigerator for at least one hour before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 270
- Sugar: 4g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg