Black bean, quinoa and red pepper salad with honey-lime vinegrette

So bright and fun, my family finds this salad refreshing on a hot summer day. It is not only delicious and nutritious but the kids feel more they getting away with a snack!

Quinoa is such a great staple for the kitchen, quick to prepare and there are endless possibilities for using it in recipes. I have to say though that this is one of my all-time favorite quinoa recipes. Simple fresh and quick to pull together. Why don’t you give it a try at your next family picnic? In fact you better make a double batch, I’m sure it will be a hit!

Serves: 4-6

Prep time: 15 mins

Type: Salad

Ingredients

1 cup quinoa
1 can black beans, drained, or 2 cups cooked black beans
1 red bell pepper diced (or 1/2 red pepper, 1/2 orange or yellow pepper)
1 scallion or green onion finely chopped
2 tsp honey or agave nectar
Juice of 1/2 lime
2 tsp rice vinegar
2 tsp canola or vegetable oil
Pinch of salt, or as needed

Garnish

Parsley or cilantro
Wedges of lime
Nacho chips

Simple ingredients that are usually in my cupboard and pull together quickly.

Instructions

Cook quinoa according to package directions until water is absorbed and quinoa is fluffy. I prefer my quinoa a little firmer and held together. I reduce the amount of water by approximately 1/4 cup and cook for a few minutes less. Don’t be afraid to play around with the water/quinoa ratio and cook times until you find what suits your taste or the recipe. Some recipes like this one tend to favor a firmer quinoa whereas a recipe that is a one pan fix it and forget it recipe is great however it turns out.

Add cooked quinoa to a mixing bowl with black beans, red pepper, jalapeno and chopped scallion. I do let the quinoa cool before mixing.

Just throw together in a bowl and toss to mix. I couldn’t resist a picture… so pretty!

In a small jar combine honey, lime juice, rice vinegar and canola oil. I like to double or triple the dressing. Add a pinch of salt. Put the lid on the jar and shake vigorously to emulsify the dressing. Taste and adjust seasoning as needed, it should be a bit tart, and pour on the quinoa mixture. Toss to distribute the dressing evenly.

This salad keeps well. In fact I sometimes make it the day before if I know I will be short on time or want to make something else that has to be made last minute. If I have any leftovers I divide into small mason jars and take it for lunch all week. Some days I take nacho chips and some days a bed of lettuce and pour the quinoa salad on top.

If I’m not serving right away, I toss the salad again before serving and adjust season as the dressing will absorb into the quinoa and the salad might need an additional bit of moisture if it sits for a while.

Notes

Almost every time I take this salad to a family get together or potluck I am asked for the recipe.

I find it keeps well in the fridge for up to a week.