budgetbytes4.6
Smoky Quinoa and Black Bean Salad
Enjoy this Smoky Quinoa and Black Bean Salad alone as a vegan meal, or as a side with grilled meat or fish. Full of flavor, color, texture and nutrients!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●sauce pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Rinse the quinoa well using a wire mesh sieve to prevent the small granules from washing away. Allow the excess water to drain away and then place the rinsed quinoa in a sauce pot.
2
Add 1.75 cups water to the sauce pot with the quinoa, place a lid on top, and bring it up to a boil over high heat. Once it reaches a boil, turn the heat down to low and let it simmer for ⏱️ 15 minutes. After ⏱️ 15 minutes, turn the heat off and let it rest for ⏱️ 5 minutes, without removing the lid. Finally, fluff with a fork and allow the quinoa to cool (I placed mine in the refrigerator for faster cooling).
3
While the quinoa is cooking, prepare the dressing. In a small bowl whisk together the olive oil, vinegar, smoked paprika, cumin, garlic powder, salt, and freshly cracked pepper. Set the dressing aside.
4
Rinse and drain the black beans. Dice the bell peppers, and slice the green onions.
bell peppers (preferable red, yellow, or orange) ($1.98)2
5
Combine the beans, bell peppers, green onions, and cooled quinoa in a large bowl. Pour the dressing over top, and stir until everything is evenly mixed and coated in dressing. Taste and adjust the salt if needed. Serve immediately or refrigerate until ready to eat. Make sure to stir the salad well before serving.
bell peppers (preferable red, yellow, or orange) ($1.98)2
Nutrition Facts
calories
394.8 kcal
fat Content
16.63 g
serving Size
1 Serving
fiber Content
11.85 g
sodium Content
511.45 mg
protein Content
13.23 g
carbohydrate Content
49.28 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...