This is my go to salad for taking to picnics and cookouts. It is important that you make this salad in advance to allow the flavors to meld together. The day before or first thing morning of are best.
1 ½ tsp cumin
1 ½ tsp coriander
Salt and fresh ground pepper to taste
½ - 1 cup fresh cilantro, unpacked (~1 bunch, stems removed)
How to prepare a Black Bean Quinoa Salad:
Dice the red onion, rinse thoroughly, add to a bowl, cover with water and store in refrigerator until needed.
Prepare the quinoa according to package directions. When done (including any recommended post cooking time sitting in the covered pot) transfer to a large bowl and allow to cool. Occasionally fluff again to assist the cooling.
While quinoa is cooling, drain and rinse beans, dice the bell pepper, chop the scallions.
Drain the red onion and rinse with cold water again.
Mix the diced red onion, diced bell pepper, rinsed beans, chopped scallions into the quinoa.
For the dressing, combine all ingredients in blender or magic bullet cup. Blend until cilantro is chopped and dressing is emulsified. (You could easily mix by hand but then you’ll need to chop the cilantro - this saves that step.)
Stir in the dressing, cover and refrigerate up to one day until needed.
Allow to come to room temperature and taste one last time for seasoning before serving.
Other recipes you may enjoy:
Tomato Free Salsa
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Click here for a full list of Recipes (gluten free / dairy free / allergens listed)