Ingredients

The following ingredients have 4 Servings
  • 1 cup dry quinoa (2.5-3 cups cooked quinoa)
  • 14 oz can low sodium black beans (rinsed & drained)
  • 2 large tomatoes (diced)
  • 1 bunch cilantro (finely chopped)
  • 1/4 cup red onion (finely chopped)
  • 1 jalapeno (seeded and minced)
  • 1 garlic clove (grated)
  • 2 large limes (juice of)
  • 1/4 cup olive oil (extra virgin)
  • 1 tsp cumin
  • 1/2-3/4 tsp salt
  • Ground black pepper (to taste)

Instruction

  • Cook quinoa as per package instructions or follow these methods.
  • Stovetop: I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy. See detailed tutorial on how to cook quinoa.
  • Instant Pot: I'm obsessed with Instant Pot quinoa. It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes.
  • While quinoa is cooking, chop the veggies. In a large salad bowl, add black beans, tomato, cilantro, red onion, jalapeno, garlic, lime juice, olive oil, cumin, salt and pepper.
  • Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.