What's For Lunch: Quinoa Black Bean Salad

Lunch is ready in a jiffy when you have this delicious quinoa black bean salad waiting for you in the fridge. 

The great thing about making a big batch of quinoa at the beginning of the week is that you can customize it all week long. This recipe uses three cups of cooked quinoa, but you could easily change the proportions to match however much quinoa you have on hand.

Quinoa black bean salad makes a great side for tacos, burgers, or barbecued chicken. And I find that it's also perfectly filling on its own for lunch. Having it ready to go in the fridge is perfect for those days when my lunch break is virtually nonexistent and I barely have time to get up from my office chair, let alone throw together something healthy for lunch.

This salad is fresh, zesty, and ready to eat when you are. I prefer it cold from the fridge, though it also tastes great at room temperature, making it perfect to bring along to your next picnic or potluck.

Quinoa Black Bean Salad (printer-friendly version)
makes 4 servings

3 cups cooked quinoa
1 tablespoon olive oil
1/2 cup diced red onion
1/4 cup diced sweet pepper
1 15-ounce can black beans, rinsed
1/4 cup quartered grape tomatoes (seeds removed)
1 teaspoon ground cumin
2 teaspoons taco seasoning
1/2 teaspoon fine sea salt
3 teaspoons fresh lime juice (juice from half a lime)
fresh cilantro, chopped (for garnish)

1. Add the cooked quinoa to a large serving bowl and set aside.
2. In a medium skillet, heat the olive oil over medium high heat. Add the red onion and sweet pepper and saute until softened, 5-7 minutes.
3. Add the cooked onion and sweet pepper to the quinoa and stir to combine. Then stir in the black beans, chopped tomatoes, cumin, and taco seasoning. Season to taste with salt. Sprinkle with fresh lime juice and stir to combine.
4. Chill in the refrigerator until ready to serve. Garnish each serving with freshly chopped cilantro, if desired.