Quinoa and Black Bean SaladMi 17 Mai 2023
- 1/2 cup quinoa
- 1 can of black beans, drained and rinsed
- 1 small red bell pepper, diced
- 1 small green onion, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 tablespoon olive oil
- 2 tablespoons lime juice
- salt to taste
- Rinse the quinoa under cold water and drain.
- In a medium saucepan, add the quinoa and 2 cups of water. Bring it to a boil, then reduce heat to low, cover and let simmer for 15 minutes or until all the water is absorbed and the quinoa is tender.
- While the quinoa is cooking, prepare the rest of the ingredients.
- Drain and rinse the black beans, and set them aside in a separate bowl.
- Chop the diced small red bell pepper and onion.
- Add the chopped cilantro to the same bowl with the black beans.
- In another small bowl, whisk together the olive oil, lime juice, and salt to to create a dressing for the salad.
- Once the quinoa is done cooking, rinse it under cold water to cool it down, and then add it to the same bowl with the black beans and veggies.
- Pour the dressing over top of the quinoa and bean mixture, tossing everything together gently until well combined.
- Serve the Quinoa and Black Bean Salad immediately or refrigerate it until ready to serve. Enjoy! This recipe serves about 4-6 people as a side dish or main course for vegetarians and vegans who enjoy a hearty and nutritious meal option. Bon appétit!
Let me know if you need any further assistance or modifications to this recipe based on your specific dietary requirements or preferences. Thank you! Also, let me know if you have any other questions or requests related to Latinx Vegan recipes or cuisine. I'm here to help and share delicious and sustainable food options. ¡Buen provecho!