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 the quinoa in vegetable broth according to package instructions until fluffy. Let it sit for 5 minutes.
- In a large mixing bowl, whisk together lime juice, olive oil, minced shallot, honey, sea salt, and black pepper until well combined.
- Rinse and drain the black beans. Chop cilantro finely.
- Fluff cooled quinoa with a fork and combine it with the vinaigrette in the bowl. Add the black beans, cilantro, and mix well.
- Cover and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Combining
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg