Quinoa Salad with Black Beans and Veggies

Name: Quinoa Salad with Black Beans and Veggies
Yield: 4
Cuisine: South American and Mexican
Ingredients: 1 cup quinoa; 2 cups water; 2 cups cooked black beans, or 1 (15-ounce) can, drained; 1 red bell pepper, finely diced; ½ cup thinly sliced green onion; ½ cup chopped fresh cilantro; 4 tablespoons lime juice; 2 teaspoons Spike seasoning; 2 teaspoons ground cumin; 1 teaspoon ground ancho chili or chili powder; ½ cup olive oil; Salt and freshly ground black pepper

CategorySalads and Dressings, Veggie Fest Presents!CuisineSouth American and MexicanDiets#gluten-free, #vegan

Rocío González prepared this delectable Quinoa Salad with Black Beans and Veggies at our Saturday, February 16, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Ingredients

1 cup quinoa

2 cups water

2 cups cooked black beans, or 1 (15-ounce) can, drained

1 red bell pepper, finely diced

½ cup thinly sliced green onion

½ cup chopped fresh cilantro

4 tablespoons lime juice

2 teaspoons Spike seasoning

2 teaspoons ground cumin

1 teaspoon ground ancho chili or chili powder

½ cup olive oil

Salt and freshly ground black pepper

Instructions

Bring quinoa and water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20
minutes, or until all the water is absorbed. Remove from heat, and set aside to cool.

In a large serving bowl, combine black beans, red bell pepper, green onion, and cilantro. Mix in cooled quinoa.

Add remaining ingredients and toss well to combine. Serve at room temperature or chilled.

Serves 4

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Ingredients

1 cup quinoa

2 cups water

2 cups cooked black beans, or 1 (15-ounce) can, drained

1 red bell pepper, finely diced

½ cup thinly sliced green onion

½ cup chopped fresh cilantro

4 tablespoons lime juice

2 teaspoons Spike seasoning

2 teaspoons ground cumin

1 teaspoon ground ancho chili or chili powder

½ cup olive oil

Salt and freshly ground black pepper

Directions

Bring quinoa and water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20
minutes, or until all the water is absorbed. Remove from heat, and set aside to cool.

In a large serving bowl, combine black beans, red bell pepper, green onion, and cilantro. Mix in cooled quinoa.

Add remaining ingredients and toss well to combine. Serve at room temperature or chilled.

Serves 4

Quinoa Salad with Black Beans and Veggies

Ingredients Directions

Quinoa Salad with Black Beans and Veggies