Zesty Black Bean Quinoa Salad with Cilantro Lime Dressing
This vibrant and nutritious Zesty Black Bean Quinoa Salad is a perfect dish for a light lunch or a hearty side. Inspired by Andrea Beaman's recipe from 'Fed Up,' this salad is packed with flavor and loaded with healthy ingredients. The protein-rich quinoa and fiber-filled black beans create a filling base, while the tangy cilantro lime dressing adds a refreshing zing. With its colorful medley of red peppers and onions, this salad not only pleases the palate but also provides a wealth of nutrients. Ideal for anyone looking to enjoy a guilt-free meal, this dish is not only Weight Watchers friendly but also a fantastic complement to grilled fish or as a satisfying stand-alone dish. Enjoy the delightful combination of healthy, organic ingredients that blend together beautifully for a delicious salad experience!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
black beans
1 (15 ounce) can (drained and rinsed)
quinoa
3 cups (cooked (about 1 cup uncooked makes 3 cups cooked))
red pepper
1 (chopped)
red onion
1 (minced)
cilantro
1/4 cup (fresh, chopped)
lime juice
3 tablespoons (freshly squeezed)
red wine vinegar
2 tablespoons (none)
agave nectar
1 tablespoon (or other natural sweetener)
olive oil
1/3 cup (extra virgin recommended)
cumin
1 teaspoon (ground)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
Rinse the quinoa thoroughly under cold water to remove any bitterness. In a pot, combine 1 cup of quinoa with 1 ¾ cups of water. Bring to a boil, reduce to simmer, cover, and cook for about 15 minutes or until the water is absorbed and quinoa is fluffy.
2
While the quinoa is cooking, prepare the dressing. In a blender or food processor, combine the cilantro, lime juice, red wine vinegar, agave nectar, olive oil, salt, and pepper. Blend until smooth and creamy.
3
In a large mixing bowl, combine the cooked quinoa, black beans (drained and rinsed), chopped red pepper, and minced red onion.
4
Pour the cilantro lime dressing over the quinoa mixture and gently toss to combine, ensuring everything is well-coated.
5
Cover and let the salad marinate in the refrigerator for at least 30-45 minutes to allow the flavors to meld together.
6
Serve chilled or at room temperature, and enjoy your delicious and healthy salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary protein sources in this salad?
The primary protein sources in this salad are quinoa and black beans.
How much water is needed to cook the quinoa?
You should use 1 3/4 cups of water for every 1 cup of dry quinoa.
Is this Zesty Black Bean Quinoa Salad vegetarian?
Yes, this recipe is vegetarian-friendly.
How long does it take to cook the quinoa?
The quinoa takes approximately 15 minutes to cook once the heat is reduced to a simmer.
What ingredients are in the cilantro lime dressing?
The dressing contains cilantro, lime juice, red wine vinegar, agave nectar, olive oil, salt, and pepper.
Should I rinse the quinoa before cooking?
Yes, you should rinse the quinoa thoroughly under cold water to remove any bitterness.
How long should the salad marinate before serving?
It is recommended to let the salad marinate in the refrigerator for at least 30-45 minutes to allow the flavors to meld.
Is this recipe suitable for Weight Watchers?
Yes, the recipe is described as being Weight Watchers friendly.
What type of onion should be used?
The recipe calls for one minced red onion.
Can I substitute agave nectar?
Yes, you can use agave nectar or any other natural sweetener.
How many cups of cooked quinoa does 1 cup of dry quinoa yield?
About 1 cup of uncooked quinoa makes 3 cups of cooked quinoa.
What kind of oil is recommended for the dressing?
Extra virgin olive oil is recommended for the best flavor.
At what temperature should the salad be served?
The salad can be served chilled or at room temperature.
What type of vinegar is used in the recipe?
The recipe specifically uses red wine vinegar.
How much ground cumin is included?
The recipe includes 1 teaspoon of ground cumin.
Is this salad high in fiber?
Yes, it is a fiber-rich dish thanks to the black beans and quinoa.
What are some suggested serving pairings?
This salad is a fantastic complement to grilled fish or can be eaten as a stand-alone dish.
What kind of pepper is added to the salad mixture?
One chopped red pepper is added to the medley.
How much fresh cilantro is required?
The recipe calls for 1/4 cup of fresh, chopped cilantro.
Does the recipe use fresh lime juice?
Yes, it requires 3 tablespoons of freshly squeezed lime juice.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
Who inspired this recipe?
This salad was inspired by Andrea Beaman's recipe from the book 'Fed Up'.
How do I prepare the black beans for the salad?
The black beans should be drained and rinsed from a 15-ounce can.
What is the first step in making the dressing?
Combine the dressing ingredients in a blender or food processor and blend until smooth and creamy.
How do I know when the quinoa is done?
The quinoa is done when the water is absorbed and it appears fluffy.
What is the best way to combine the dressing with the salad?
Pour the dressing over the quinoa mixture and gently toss to ensure everything is well-coated.
Can I use organic ingredients?
Yes, the recipe highlights the use of healthy, organic ingredients for a delicious experience.
Is this dish suitable for a light lunch?
Yes, it is described as a perfect dish for a light lunch or a hearty side.
What equipment is needed for the dressing?
You will need a blender or a food processor to make the dressing creamy.
Does the recipe include salt and pepper?
Yes, salt and pepper are included to taste.