This vibrant zesty quinoa salad is so easy and quick to prepare and bursts with amazing citrusy flavors. Combines quinoa, black beans, avocado, cilantro and tomatoes with a super simple oil-free cumin-lime dressing. Perfect summer lunch or dish to bring to BBQ's, potlucks or picnic. Naturally vegan, gluten-free and dairy-free.
Rinse the quinoa under cold water for 30-60 seconds. Then, transfer to a small pot. Add 1 ¾ cups of water (or vegetable broth) to the quinoa, cover and bring to a simmer. Once it starts to simmer, turn down the heat to medium-low and keep cooking covered for 10-15 minutes or until the water is absorbed. Then, remove from the heat and let it sit for another 5 minutes covered.
While the quinoa is cooking, make the dressing: combine the lime juice with the cumin, garlic, maple syrup and salt. Set aside.
In a large bowl, combine the cooked quinoa, black beans, tomatoes, cilantro, green onions and avocado. Pour the dressing over and gently stir to combine.
Taste and adjust salt to your preference. Serve right away or chill in the fridge until ready to use. Enjoy!
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Notes
Storage: This recipe is great for meal-prep as it stores very well. Keep in an air-tight container in the fridge for up to 4-5 days and add extra lime juice over when serving the leftovers to revive the freshness.
Variation: this simple salad can be customized endless ways, so fell-free to add more vegetables, plant-based protein and play around with the herbs depending on the season and what yo already have. Check out the blog post for ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.