Easiest Way to Cook Appetizing Quinoa and Black Bean Salad (Fixate) (GF, V, VG)

Delicious, fresh and tasty.

Quinoa and Black Bean Salad (Fixate) (GF, V, VG). instead of just eating it by itself. I usually throw some quinoa in with fruit or veggies or whatever I have handy. Out of all the combinations, this recipe is my hands-down favorite.

Making healthy quinoa and bean salad is a breeze. Anyone could do it, and it requires little to almost no cooking. See great recipes for Corn & Avocado Salad (VG, VEG), Yuzu Tabouleh too! You can have Quinoa and Black Bean Salad (Fixate) (GF, V, VG) using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Quinoa and Black Bean Salad (Fixate) (GF, V, VG)

  1. Prepare 1/3 cup of Fresh Lime Juice.
  2. It's 1 Tbsp of Ground Cumin.
  3. You need 1 Tbsp of Sea Salt (or Himalayan salt).
  4. You need 1/3 cup of Olive Oil.
  5. Prepare 2 cans (15 oz) of ea) Black Beans, drained, rinsed.
  6. It's 4 1/2 tsp of Red Wine Vinegar.
  7. You need of Ground Black Pepper (to taste; optional).
  8. You need 4 cups of Water.
  9. It's 2 cups of Dry Quinoa, Rinsed.
  10. It's 1 of Medium Red Bell Pepper, Finely Chopped.
  11. It's 1 of Medium Orange Bell Pepper, Finely Chopped.
  12. You need 1 (10 oz) of bag Frozen Corn, Thawed.
  13. It's 1 bunch of Fresh Cilantro, Finely Chopped.

GF V VG Recipes containing the GF icon are designed to be Gluten-Free and contain no gluten. An easy vegan recipe for black bean quinoa bites that are served with an even easier vegan queso dip. A healthy alternative to that traditional orange dip. It starts with cooked and cooled quinoa and black beans that have been baked.

Quinoa and Black Bean Salad (Fixate) (GF, V, VG) instructions

  1. Combine lime juice, cumin, and salt in a medium bowl; whisk to blend..
  2. Slowly add oil, while whisking constantly. Set aside in a medium bowl; mix well. Set aside..
  3. Combine beans, vinegar, and pepper (if desired) in a medium bowl; mix well. Set aside..
  4. Bring water to a boil in a medium saucepan over high heat..
  5. Add quinoa. Reduce heat to medium-low; cook, covered for 10 to 12 minutes, or until all water has been absorbed. Remove from heat. Cool for 15 to 30 minutes. Set aside..
  6. Place cooled quinoa in a large bowl. Fluff with a fork..
  7. Add bell peppers, corn, cilantro, bean mixture, and dressing; toss gently to blend..

Baking the beans is key, as it dries them out and makes the falafel crispy instead of mushy - a trick I learned from a friend! The quinoa adds moisture and nutrition, and pumpkin seeds add. Whole Grain Week is brought to you in partnership with one of my fave brands of all time, Bob's Red Mill. Cilantro-Lime Black Bean Quinoa Salad I love how this salad brings out the latin flavors I enjoy so much in foods. The cilantro is my favorite herb to cook with, so fragrant and tasty and the beans help add another layer of protein.