Quinoa Black Bean Salad
If you are looking for a simple and satisfying dish to round out the end of summer, this Quinoa Black Bean Salad is for you! Not only is it super easy to prepare, tasty and plentiful, it will also provide you with a ton of nutritional benefits (like fibre and protein)!
This salad is a great option for lunch on the go, an energy-boosting snack or a complimentary side dish to dinner. Since this recipe makes a large amount, feel free to share with your family and friends or store it in the fridge for leftovers. Pair it with chicken, shrimp, salmon or tofu to make it a heartier meal. Enjoy!
Quinoa Black Bean Salad
Ingredients
- 1 cup uncooked quinoa
- 1 540 ml can black beans, drained and rinsed
- 1 cup cucumber, chopped
- 1 cup yellow bell pepper, chopped
- 1/2 cup red or white onion, chopped
- 1/2 cup feta cheese, crumbled
Dressing
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper , to taste
Instructions
- Cook the quinoa according to package directions OR in a small pot, bring the quinoa and 2 cups of water to a boil and then cover, reduce to low heat and let simmer for ~15 minutes until quinoa is cooked.
- Let the cooked quinoa cool for 15-20 minutes. In the meantime, prep the vegetables.
- To a large bowl, add quinoa, black beans, cucumber, yellow pepper, onion and feta cheese. Stir.
- Mix the dressing ingredients in a glass measuring cup or bowl. Pour the dressing over the salad and stir well. Add extra salt and pepper if needed.
- Store in an airtight container for up to 5 days in the fridge. Enjoy!
