Quinoa Black Bean Salad (04.18.13)

Posted at 1:33 PM, Apr 18, 2013
and last updated 2013-04-19 05:26:38-04

by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 1 cup Quinoa, washed and drained
  • 2 cups water
  • 1/4 cup olive oil
  • 2 limes, juice
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes
  • 1 can (15 oz) black beans, rinsed (no sodium, or dry beans)
  • 1 tomato, diced
  • 4 green onions, finely chopped
  • 1/4 cup cilantro, chopped
  • Salt substitute and Pepper, to taste

Wash and rinse quinoa. Bring water and quinoa to a boil in saucepan. Reduce heat and simmer covered until all water is absorbed (about 10-15 minutes). Let cool.

In a small bowl, whisk together the olive oil, lime juice, cumin, red pepper flakes, salt substitute and pepper. Combine cooled quinoa, beans, tomatoes and green onions in a large bowl. Drizzle olive oil dressing over salad and toss in cilantro.