Quinoa and Black Bean Salad With Chipotle Vinaigrette
Wholesome quinoa and heart-healthy black beans are brought together in this nutritious salad with avocado, tomatoes, pepitas, and a smokin' chipotle vinaigrette.
Servings: 6
Ingredients
Quinoa.
- 1 cup quinoa rinsed
- 2 cup vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander (optional)
- Pinch of kosher salt
Chipotle Vinaigrette.
- 1/2 cup red wine vinegar
- 1/3 cup maple syrup
- 1/2 teaspoon kosher salt
- 1 tablespoon water
- 1-2 tablespoon chipotle hot sauce adjust the amount to your taste/heat preference
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon fresh parsley leaves, roughly chopped
- 1 teaspoon cracked black pepper
- Juice of half a lime
- 3/4 cup olive oil
Other.
- 1 15 oz can of black beans, drained and rinsed
- 1/2 cup pepitas, toasted* you can substitute pepitas for sunflower seeds or slivered almonds
- 1 cup ribboned baby spinach
- 1 large avocado, cubed
- 1/3 cup red onion, diced
- 1/2 cup grape tomatoes, cut in halves
- Freshly chopped parsley or cilantro, for garnish
Instructions
Quinoa.
- Place quinoa in a mesh strainer and rinse the grains thoroughly. Transfer the quinoa to a medium saucepan and toast the quinoa over medium heat for a minute or two.
- Add the vegetable broth to the saucepan, then sprinkle in the garlic powder, cumin, coriander, and salt. Stir the quinoa to give it a quick mix and bring it to a boil. Once boiling, reduce the heat to low. Cover the quinoa and let it simmer until it's tender and most of the liquid has been absorbed (about 15 to 20 minutes). When it's done, fluff it with a fork and set it aside.
Chipotle Vinaigrette.
- Add all if the ingredients—from the red wine vinegar to the lime juice (leave the olive oil out for now)—to a blender and blend on low until smooth. While the mixture is still blending on low, add the olive oil in a slow and steady stream. This prevents the mixture from separating. Transfer to a bottle or container and set aside.
Assembly.
- Add the cooked quinoa to a large bowl along with the black beans, toasted pepitas, spinach, avocado, onion, and tomatoes. Add half of the dressing and toss to coat. Taste. If you feel it needs more dressing, add more to your taste. Reserve any leftover vinaigrette for other salads* throughout the week.
- Garnish with parsley or cilantro and serve as a side or keep it in the fridge for up to 5 days as a light lunch option or snack.
Notes
Toasting pepitas: Place the pepitas in a dry skillet and heat over medium-low heat, shaking/stirring occasionally to prevent burning, until the seeds are aromatic and turning slightly golden in color. This should take about 3-5 minutes; keep a close eye on them.
