This salad is all over Pinterest so I decided to make it. The recipe originated on the Veggie and the Beast Feast. The recipe on the website is vegan and gluten free but I adapted it slightly. I noted below where I switched ingredients, or added additional ingredients.
Black Bean Quinoa Bowl Salad Ingredients:
- 2 teaspoons of canola oil
- 1/4 diced onion
- 1 cup quinoa
- 1/4 teaspoon salt
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 red onion - cut into thin slices (I just diced)
- 1/2 red pepper - cut into this slices (I just diced)
- 1/2 yellow pepper - cut into this slices (I just diced)
- Cilantro, for garnish
- Optional Toppings: Sliced avocado, grilled chicken, mango, crushed tortilla chips, monterey jack cheese with jalapeños
Cilantro Lime Vinaigrette Ingredients:
- 1/2 cup cilantro
- 2 tablespoons plus 1 teaspoon of honey (I used agave)
- 1 teaspoon apple cider vinegar
- 1 lime, juiced and zested
- 2 tablespoons canola oil
- 1/ teaspoon salt
- Heat 2 tsp of canola oil in saucepan over medium heat. Add the chopped red onion and cook until starting to soften (2-3 minutes). Pour in the dry quinoa and toast, stirring frequently for 3-5 minutes. Add 2 cups water and salt, bring to a boil and cover, reduce heat to low and simmer for 15-20 minutes, until the water is absorbed. Set aside.
- Toss together the cooked quinoa with the black beans, red onion, peppers in a bowl.
- To make the vinaigrette, combine all ingredients in a blender and blend until completely smooth.
- Pour the vinaigrette over the quinoa and toss well. Add additional toppings such as grilled chicken, avocado, cheese!
I forgot to mention that I added grilled chicken that had a mexican rub on them. Just to give the salad more flavor. I served the meal and forgot to take a picture of the finished product! My apologies!!
This salad made a lot so I was able to re-use the salad and served it with tacos (see tomorrow's post) the next day. The only thing I did notice about the salad is that it dried out. So to make it fresh I added another juiced lime and it perked the salad right up.
What else would you add to this salad?
By Jennifer Shelton