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Healthy High-Protein Quinoa and Black Bean Salad Easy Lime Dressing Recipe

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A nourishing and easy-to-make quinoa and black bean salad with a refreshing lime dressing, perfect for meal prep and packed with protein and fiber.

Ingredients

Scale
  • 1 cup (185g) uncooked quinoa, rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup fresh cilantro, chopped
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced (optional)
  • Juice of 2 large limes (about 3 tablespoons or 45ml)
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse 1 cup (185g) quinoa under cold water to remove bitterness.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups (475ml) water and a pinch of salt.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed.
  4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork to separate grains.
  5. While quinoa cooks, dice 1 red bell pepper, halve 1 cup cherry tomatoes, finely chop 1/4 cup red onion, and chop 1/2 cup fresh cilantro.
  6. If using, dice 1 ripe avocado just before assembling to prevent browning.
  7. Open a 15 oz (425g) can of black beans, rinse thoroughly under cold water, and drain well.
  8. In a small bowl, whisk together juice of 2 large limes (about 3 tablespoons / 45ml), 2 tablespoons (30ml) olive oil, 1 teaspoon honey or maple syrup, 1 teaspoon ground cumin, and 1 minced garlic clove.
  9. Season with salt and black pepper to taste. Adjust lime or honey if needed.
  10. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, cherry tomatoes, red onion, and cilantro.
  11. Pour the lime dressing over and toss gently to coat everything evenly.
  12. If adding avocado, fold it in carefully to avoid mashing.
  13. Cover the salad and refrigerate for at least 20 minutes to let flavors meld.
  14. Serve chilled or at room temperature.

Notes

Rinse quinoa well to remove bitterness and help it cook fluffy. Let quinoa rest covered off heat to avoid mushiness. Rinse beans thoroughly to reduce canned flavor. Add avocado just before serving to prevent browning. Lime dressing can be made ahead and stored in fridge up to 3 days. For vegan option, use maple syrup instead of honey. Salad tastes better after chilling for at least 20 minutes. Avoid overdressing; start with half the dressing and add more if needed.

Nutrition

Keywords: quinoa salad, black bean salad, high protein salad, healthy salad, lime dressing, vegan salad, gluten-free salad, easy salad recipe, meal prep salad

Find it online: https://morselora.com/healthy-high-protein-quinoa-and-black-bean-salad-easy-lime-dressing-recipe/