Citrus Black Bean & Tomato Quinoa Salad
Submitted by happyzhangbo
Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.
YIELD
4 servingsPREP
18 minCOOK
20 minREADY
43 minThis grain salad checks every box: hearty, fresh, packed with plant protein, and absolutely loaded with lime flavor.
The quinoa gets the full spa treatment here, washed five times, boiled, then steamed until each grain is fluffy and separate.
While it’s still warm, you toss it with a lime zest and butter dressing that soaks right in, then fold in black beans, diced tomatoes, scallions, and a generous handful of fresh cilantro.
It works as a side dish, a meal prep lunch, or a bring-to-the-cookout kind of salad that everyone asks about.
Kitchen Tips
- Washing the quinoa thoroughly removes the natural coating (saponin) that can make it taste bitter or soapy.
- Toss the quinoa with the dressing while it’s still warm so the grains absorb all that lime flavor.
- This salad holds up well in the fridge for 2 to 3 days, making it ideal for weekly meal prep.
Ingredients
Directions
Add lime zest and juice, butter, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl, and whisk until well blended.
Wash quinoa in 5 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, 10 too 12 minutes.
Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, 9 to 12 minutes.
Remove pot from heat and remove lid. Allow to stand, still covered with towel, 5 to 6 minutes. Stir quinoa into dressing gently and toss until dressing is absorbed, then stir in remaining ingredients, and season with salt and black pepper.
Serve.
Comments
