Prep Time: 20 minutes
Total Time: 50 minutes
This black bean and herb quinoa salad is great as a side dish with grilled chicken or fish, or even on its own for a light lunch. Toss in any of your favorite vegetables!
3 cups water
1½ cups quinoa
¼ cup avocado or olive oil
¼ cup lemon juice
2 tablespoons white wine vinegar
2 teaspoons lemon zest
½ teaspoon salt
1 cup chopped heirloom tomatoes
¾ cups chopped fresh basil leaves
¼ cup chopped fresh Italian parsley leaves
¼ cup chopped fresh cilantro leaves
1 (14.5 ounce) can black beans, rinsed and drained
- In a medium sauce pot, add the water and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, about 12 to 15 minutes. Remove from heat and cool completely.
- To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, lemon zest and salt. Set aside.
- In a large mixing bowl toss together the cooled quinoa, basil, parsley, cilantro, black beans and dressing. Chill until ready to serve.