Mexican Black Bean and Quinoa Salad

Name: Mexican Black Bean and Quinoa Salad
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1/2 cup TruRoots® Organic Sprouted Quinoa Trio; 1 cup water; 2 tablespoons olive oil; 1 lime; 1 tablespoon agave nectar or honey; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt more to taste; 1/8 teaspoon black pepper; 1 red bell pepper or yellow bell pepper, finely diced; 2 scallions minced; 1 can black beans 15oz. drained and rinsed; 1/4 cup fresh cilantro finely chopped, optional; 1/4 cup Cotija cheese crumbled, optional

TRUROOTS

14Ingredients

3Hours

210Calories

Read Directions

Description

This easy salad comes together in a snap and is loaded with flavor.

Ingredients
US|METRIC
SERVINGS:

1/2 cup TruRoots® Organic Sprouted Quinoa Trio
1 cup water
2 tablespoons olive oil
1 lime
1 tablespoon agave nectar (or honey)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt (more to taste)
1/8 teaspoon black pepper
1 red bell pepper (or yellow bell pepper, finely diced)
2 scallions (minced)
1 can black beans (15oz. drained and rinsed)
1/4 cup fresh cilantro (finely chopped, optional)
1/4 cup Cotija cheese (crumbled, optional)

Directions

Cook the quinoa according to package directions. Transfer to a bowl and place in the refrigerator to cool for at least 2 hours.
Whisk together the olive oil, lime juice, agave, cumin, coriander, salt, and black pepper in a large mixing bowl. Add the cooled, cooked quinoa, bell pepper, scallions, black beans, and cilantro, if using. Stir with a rubber spatula until all ingredients are combined and coated in the dressing. Adjust the salt to taste.
Cover the bowl with plastic wrap and refrigerate until ready to serve. Just before serving, sprinkle crumbled Cotija over the top of the salad, if desired. Salad may be stored covered in the refrigerator for up to 4 days.

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