Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth (or water)
- 2 cans (15 oz each) black beans
- 1/2 cup sliced green onion
- 1 cup chopped cilantro
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 shallot (minced)
- 1 Tbsp honey
- Sea salt and black pepper to taste
Instructions
- Cook quinoa in a medium saucepan with vegetable broth according to package instructions; fluff with a fork when done.
- In a large bowl, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper to make the vinaigrette.
- Rinse and drain black beans. Chop cilantro and add all ingredients (quinoa, beans, cilantro) to the bowl with vinaigrette.
- Toss until well combined and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg