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This quinoa salad with black beans, cilantro, and cucumber is ready in 30 minutes.
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- ¼ cup extra-virgin olive oil
- ¼ cup lime juice
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ½ cups diced cucumber
- ¼ cup chopped fresh cilantro
- salt and ground black pepper to taste
Directions
Step 1
Bring water and and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Set aside to cool.
Step 2
Whisk olive oil, lime juice, cumin, and 1 teaspoon salt together in a bowl to make dressing.
Step 3
Combine cooled quinoa, black beans, and cucumber in a large bowl. Pour in dressing and toss to coat. Stir in cilantro and season with salt and pepper. Refrigerate or serve immediately.
Cook’s Note:
You can use a rice steamer to cook the quinoa. It makes perfect quinoa every time, though it takes much longer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 263 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 8% |
| Sodium692mg | 30% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber7g | 26% |
| Total Sugars1g | |
| Protein9g | |
| Vitamin C7mg | 33% |
| Calcium55mg | 4% |
| Iron3mg | 18% |
| Potassium462mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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