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Published on June 06, 2020

Black Bean and Quinoa Salad

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Adapted from: Oh She Glows by Angela Liddon

Ingredients

  • 1 cup uncooked quinoa (3 cups cooked)
  • 1 - 14 oz can black beans or 1 ½ cups cooked, drained and rinsed
  • 1 ½ cups fresh cilantro, finely chopped
  • 1 ½ cups (3 medium) carrots, julienned
  • 4 green onions, thinly sliced
  • 4 cups arugula or spinach
  • Salt and pepper, to taste
  • Sliced avocado (optional)

Dressing

  • 5 Tablespoons fresh lime juice
  • 4 Tablespoons extra virgin olive oil
  • 2-3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons maple syrup
  • ¾ teaspoon salt

Directions

  1. For quinoa: Rinse quinoa in a fine mesh strainer. Add into pot with 1.5 cups water. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until water is fully absorbed. Remove from heat and steam with lid on for 5 additional minutes.
  2. In a large bowl, toss quinoa, black beans, cilantro, carrots, greens and green onions.
  3. In a small bowl or jar, whisk together the dressing. Pour over salad and toss gently to combine. Top with sliced avocado.

Dairy Free, Gluten Free, Nut Free

Servings: 4

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