Description
Escape boring lunches! This Chili Lime Quinoa Black Bean Salad brings the zing with every bite – perfect for meal prep and guaranteed to make your coworkers jealous.
Ingredients
Scale
- 1 cup (185g) uncooked quinoa, rinsed thoroughly
- 2 cups (475ml) vegetable broth
- 1 (15oz/425g) can black beans, drained and rinsed
- 1 red bell pepper, diced (about 1 cup)
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced (about ½ cup)
- 1 avocado, diced
- ½ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ¼ cup (60ml) fresh lime juice (about 2–3 limes)
- 3 tablespoons (45ml) extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Rinse quinoa in a fine-mesh sieve, then cook in vegetable broth for 15-18 minutes until liquid is absorbed. Let stand 5 minutes, fluff, and cool completely.
- Prepare dressing by whisking together lime juice, garlic, honey, chili powder, cumin, salt, pepper, and cayenne. Slowly whisk in olive oil until emulsified.
- Dice vegetables and rinse black beans.
- In a large bowl, combine cooled quinoa, black beans, red bell pepper, tomatoes, and red onion. Add three-quarters of the dressing and toss.
- Just before serving, add diced avocado, cilantro, and green onions. Toss gently.
- Taste and add remaining dressing if needed. Garnish with extra cilantro and green onions if desired.