Prep time: 15 mins
- 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
- Parsley or cilantro
- Wedges of lime
- Nacho chips
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.
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.
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.
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.