Meatless Monday Recipe – Cumin Lime Black Bean Quinoa Salad

26 May

Okay so I don’t know about you but I love salad as a meal – especially on days when it’s hot outside and you don’t feel like being in front of a stove or oven – and when I say salad, I am not talking about romaine lettuce with cucumbers and tomatoes.  There are so many different variations of salads that you could honestly eat one every single day without having the same meal twice!!!  This recipe here is a nice twist on a bean and quinoa salad I have made plenty of times before.  The cumin and lime juice are a nice blend.

Makes 4 servings

For the salad:

  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
  • 1.5 cups cilantro, finely chopped
  • 3 small/medium carrots (about 1.5 cups) OR 1 large chopped and roasted sweet potato (I personally prefer to use sweet potato)
  • 4 green onions, chopped
  • fine grain sea salt & black pepper, to taste

For the dressing:

  • 3 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons extra virgin olive oil
  • 1 large clove garlic, minced (or 1/2 tsp garlic powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon fine grain sea salt

 quinoa black bean salad

1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.

2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.

3. Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour. This is a great make-ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours.

Enjoy!!

Source:  www.ohsheglows.com

Until next time,

Have a fit and fabulous day!

Lisa

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