Sunday, February 2, 2014

Vegan Quinoa and Black Bean Salad

I have several friends who are either a week in to a 30-day vegan cleanse, or have elected to go vegan for the month of February. I tip my hat to you. Last week I was asked to bring a vegan side dish to a family dinner, and I found this great recipe online. This had a nice kick to it flavor-wise and is something that I could see making again as a side dish...perhaps to a nice steak. ;)

Vegan Quinoa and Black Bean Salad (serves 4-6)


  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup extra-virgin olive oil
  • 2 limes, juiced
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp red pepper flakes, or more to taste
  • 1 1/2 cups halved cherry tomatoes
  • 1 15-oz can black beans, drained and rinsed
  • 1/14 cup chopped fresh cilantro
  • salt and pepper, to taste.


Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, and black beans together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

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