Zesty Lemon and Black Bean Quinoa Salad takes less than 30 minutes to create. For those who prefer a little less zippy heat, cut back on the cayenne a bit. We enjoyed this salad as a side with a grilled sirloin. My family absolutely loved it, and I hope you do, too.
1 cup red quinoa (or sprouted quinoa)
2 cups water
Juice and zest of one lemon, about 1.5-2 oz. juice, and 1-2 teaspoons zest
Kosher or sea salt
1 teaspoon ground cumin
3/4 teaspoon cayenne powder
1 teaspoon chipotle powder – or – I used Trader Joe’s South African Smoke seasoning blend
1/2 cup extra virgin olive oil
6 scallions, thinly sliced (white and green parts)
1 1/2 cup roasted red/yellow bell peppers, chopped
1.5 to 2cups cups cooked black beans
1/2 cup picked fresh cilantro, roughly chopped
Bring the quinoa and water to a boil in a small saucepan. Cover, reduce the heat to low, and simmer for about 15 minutes. Fluff with a fork and set aside.
In a large serving bowl, whisk the lemon juice with the zest, a pinch or two of salt, the cayenne powder, chipotle powder, and the cumin. Add the olive oil and whisk until the dressing comes together.
Add the quinoa to the dressing and toss. Add the scallions, red peppers, black beans, and cilantro and toss well to combine. Garnish with additional cilantro and lemon zest, if desired.
Photo credit: Martha Lee Phelps