Healthy and Quick Black Bean Quinoa Salad Recipe

Ingredients

1 cup quinoa, rinsed
salt
3 tablespoons sherry vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 chipotle in adobo, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (15 ounce) can of black beans, drained and rinsed
6 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
1 yellow bell pepper, finely diced
1/4 cup chopped cilantro

Directions

1. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool.
2. In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve.

Serves 8.

Make Ahead: the black bean–and–quinoa salad can be refrigerated overnight.

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