Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth (or water)
- 2 cans black beans (15 oz each)
- 1/2 cup sliced green onions
- 1 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 shallot (minced)
- 1 Tbsp honey
- 1/2 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Cook quinoa in a large pot with vegetable broth according to package instructions. Fluff and let sit.
- In a mixing bowl, prepare the vinaigrette by whisking together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper.
- Rinse and drain black beans. Chop cilantro and set aside.
- Combine fluffed quinoa with vinaigrette in the mixing bowl, adding black beans and cilantro. Toss until well combined.
- Chill in the refrigerator for at least one hour before serving to enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg