Quinoa and black bean salad is refreshing and delicious. It colorful and has a variety of flavors and nutrients. Cooked quinoa has essential nutrients that are great for health.
This salad is among one of my all-time favorites. It is so filling, and you can have it at any time, either as a main dish or as a side dish.
I am obsessed with quinoa lately; it one of those superfoods full of antioxidants, vitamins, and fiber that are excellent for boosting the immune system. Quinoa salad is so satisfying hence it is excellent at suppressing and controlling hunger pangs.
Why is quinoa and black bean salad good for you?
Eating quinoa frequently can prevent the risk of developing cardiovascular diseases such as high blood pressure and heart disease. It’s high fiber content also makes it excellent for lowering harmful cholesterol levels and blood glucose.
Quinoa salad has high contents of protein. It is one of those plant-based foods with all the nine essential amino acids needed by the body.
Protein is vital for regenerating and repairing worn out tissues. They are also a good source of long-lasting energy necessary for fueling your body during those pick me up moments.
This quinoa salad is gluten, nut, and dairy-free, making it excellent for those who are dairy and gluten intolerant. Anyone can enjoy this salad.
How to make Quinoa and Black bean salad.
Wash one cup of quinoa in clean water and rinse. In a large saucepan, add two cups of water and one tablespoon of olive oil. Add the rinsed quinoa and bring the water to boil on medium-high heat.
Once it has boiled, lower the heat to low and let it simmer while covered with a lid. It will take about 10-15 minutes, and when ready, set aside to cool.
In a separate bowl, add one cup of black bean, half a cup chopped red bell pepper, yellow bell pepper, one cup chopped carrot, and a half cup of cilantro. Combine well, then set aside.
Add it to the bowl with the combined black bean, corn onion, tomatoes, and cilantro. Toss until well mixed, add chopped avocado and blend well.
For the salad dressing, mix half a cup of orange juice,1/4 cup pineapple juice a teaspoon,1/2 teaspoon onion powder, and a pinch of salt to taste. Mix well and drizzle this dressing on the salad, and combine well. Chill for 10 minutes before serving.
You can keep the leftover salad in the refrigerator. It can remain fresh for at least three days when refrigerated.
You may also like: Simple Chickpea Corn SaladPrint