Cumin Lime Black Bean Quinoa Salad

Cumin Lime Black Bean Quinoa Salad





Makes 6.5 cups (or serves 4)
For the salad:
1 cup uncooked quinoa (or 3 cups cooked)
1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
1.5 cups cilantro, finely chopped
3 small/medium carrots, julienned (about 1.5 cups) OR 1 large chopped and roasted sweet potato
4 green onions, chopped
fine grain sea salt & black pepper, to taste

For the dressing:
3 tablespoons fresh lime juice (about 1 lime)
2 tablespoons extra virgin olive oil
1 large clove garlic, minced (or 1/2 tsp garlic powder)
1 teaspoon ground cumin
1 teaspoon pure maple syrup (or other liquid sweetener)
1/2 teaspoon fine grain sea salt

1. To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
3. Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. I prefer to enjoy this salad chilled, so I usually throw it into the fridge for at least an hour. This is a great make-ahead salad too – prep it the night before and let it sit in the fridge for up to 24 hours.

YUM!