Recipe creation is a funny thing. There are those moments when no amount of testing produces the result I’m looking for. I’ll put so much work into a recipe, only to have it fall short after hours (or days) of work. Vegan baked goods are notorious for being fussy at times, especially when trying to make something wholesome without sacrificing flavour. I usually toss the recipe into my reject pile, in case I’m ever crazy enough to dig it out. Sometimes I am. Other times, I don’t want anything to do with it. ever. again.
Then there are moments, like this salad recipe, that come together effortlessly. With no real plan or guide, I just follow my instincts and taste buds. That’s the best kind of recipe! Summer dishes shine like this which is why I love creating new dishes this time of the year. Things are more simple and the fresh ingredients speak for themselves.
On Friday, we were rushing to get out the door for a weekend at the in-laws and I had a small window of opportunity to throw some food together. I usually try to bring a big batch of Vegan overnight oats, some snacks like hummus and crackers and fruit, and a hearty grain and bean salad. Booze, to balance it all out. Thankfully, I had some cooked quinoa in the fridge and then from there I pulled out a few ingredients from the crisper, decided on an overall flavour, and then whisked together a simple dressing to pour on top.
Black beans. Quinoa. Green onions. Carrots. Cilantro. Cumin. Lime. Love.
Oh, and don’t forget to shoot some quick photos before throwing it into a container and flying out the door!!
Fresh. Delicious. Ready in the amount of time it takes to cook a batch of quinoa. I’ll take it!
If you’re looking for a simple salad to prepare for a road trip, picnic, or just a light lunch, I hope you’ll give this a try! I like to make it the night before and let it sit in the fridge overnight. I have a few more family gatherings this week due to some very special visitors and I already plan on making it at least two more times this week. What can I say, when I like something I want to make it all the time.
Tangy Cilantro-Lime Quinoa Salad
Yield
4 servings
Prep time
Cook time
Total time
This black bean quinoa salad is so fresh and tangy! It's delicious paired with creamy avocado and fresh pita bread or crackers. If you're not as big of a fan as I am of tangy/acidic dressings, feel free to reduce the amount of lime juice called for.
Ingredients
For the salad:
- 1 cup uncooked quinoa (or 3 cups cooked)
- 1 (14-ounce/398 mL) can black beans (or 1 1/2 cups cooked), drained and rinsed
- 1 1/2 cups fresh cilantro, finely chopped
- 3 medium carrots, julienned (about 1 1/2 cups) or 1 large chopped and roasted sweet potato
- 4 green onions, thinly sliced
- Fine grain sea salt and black pepper, to taste
- Lemon-Tahini Dressing (optional)
- Sliced avocado (optional)
- Endurance Crackers, pita bread, or crackers of choice (optional)
For the dressing:
- 5 to 5 1/2 tablespoons (75 to 82.5 mL) fresh lime juice, to taste
- 4 tablespoons (60 mL) extra-virgin olive oil
- 2 large garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons (10 mL) pure maple syrup, or to taste
- 3/4 teaspoon fine grain sea salt, or to taste
Directions
- To prepare the quinoa: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups (375 mL) water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 14 to 17 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff with fork and chill in the fridge for at least 15 minutes.
- In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots (or roasted sweet potato), and green onions.
- Whisk together the dressing in a small bowl or jar. Adjust to taste if desired. Pour onto salad and toss to combine. Season with salt and pepper to taste until everything pops.
- Spoon into bowl and drizzle on some Lemon-Tahini Dressing. Top with sliced avocado and serve with Endurance Crackers, if desired.
Tip:
- The flavours tend to mellow when this salad sits in the fridge, as the quinoa absorbs the dressing a lot. I recommend giving it a "refresh" by adding a squeeze of lime juice, a drizzle of olive oil, and more seasonings to taste. Stir it all together, and taste.
Nutrition Information
(click to expand)
Another thought – this would also be fantastic with diced avocado and/or mango! Summer tomatoes too. Have fun playing around with the recipe…it’s a good one to adapt.
I’ve been looking for a new salad recipe to serve at my sister-in-law’s baby shower next weekend and this is now it! I made this to tonight and it is amazing! My sister-in-law hates cilantro so I substituted it for parsley and arugula. I also added jicama and diced avocados – seriously the best salad I’ve eaten all summer!!
Love your subs! Will have to try that this week :)
Oh my, this looks delicious! I love the lime/black bean/quinoa combination. So simple yet I’ve never tried it. Your dressing looks amazing too. I’m pinning it and making it soon.
What a delicious salad! Love the mixture that you made for it. :)
I just made this and loved it! It has the perfect balance of flavours. Thank you, this is a keeper!
Thanks Angela! Perfect recipe just in time for me to use all the cilantro I have! I added avocado since I had one on hand. Loved the dressing.
Quinoa salads are the MOST amazing! Thank you for sharing!
This looks delicious. So fresh, light, summery and a perfect meal for lunch or dinner. I love pairing lime with a spice (black pepper) so I bet you really hit the spot with cumin. I can always count on you for creating delicious recipes and I think this salad might be appearing for tonight’s dinner! Great addition of qunioa – it’s my favourite grain.
This looks really yummy, thanks!
Angela, we love your website and recipes! Dr. Scott and Kristen Stoll would love talk with you sometime! Contact us anytime. A one hour conference call would take less than 1% of your month but might make a lifetime of difference. Thanks again for all your great recipes! Keep them coming!!
Wow! Another hit…I had all the ingredients & had to whip it up. Easy & delish!
I stumbled on your site 4 days ago & have already made the Rad Pad Thai (twice), almond bites and this dish. Oh my so good! We are actually not vegans, but you are giving me a great start towards transforming. Planning to make your lentil loaf soon.
Thank you for following your passion and sharing with the rest of us!
I make almost the identical quinoa bowl but use the red grain variety and and add hemp seeds and avocado (using less evoo.) This combo of lime and cilantro is tasting so fresh this time of year – can’t get enough! So glad to see you posting a savory dish, Ange – it’s been a while :)
Looks like something even I could make! ;)
I just found your blog and I am in love. I made this recipe as soon as I read it and it is perfect and delicious and surprising and hearty; I can’t say enough good things.
You are officially bookmarked. Thanks for the great recipe!
Mmmm cumin and lime are two of my favourite flavours. I also love new ways to use quinoa, so this will quickly be brought into my summer meal rotation!
Soo delicious!! The dressing is so simple yet so divine. I even accidentally made millet instead of quinoa cause I was rushing through my pantry. I think with quinoa it would be better and a little lighter than the millet but ehh, for a mistake it turned out pretty good I think! Thanks for the awesome summer recipe, probably going to eat this everyday for lunch ;)
I made this salad last night for dinner and all I have to say is YUMMY. It was so good. I loved the lime flavor. I ate it for lunch today and it was even better. One of my favorite salads. I will be making this again. Thanks, Angela!
I made this tonight and it’s delicious! I didn’t change a thing except the kind of onion (Walla Walla Sweets are what I had). I cooked the quinoa in my rice cooker (1c quinoa, 2c water) and it came out perfect! Thank you Angela!
Angela, is there anything I can sub for the cilantro? My husband and I just can’t seem to get out tastebuds around this ingredient. I’m finding it almost overpowering.
I made this last night in my rush to get something on the table. Fast, delicious and really filling. I added some lime zest as well. Thanks for all your inspiration!
Wow, that looks delicious, looking forward to trying this recipes. I have been looking to incorporate quinoa into my diet from some time, and i already have a short list of special dishes that i rely on – mostly quinoa pasta, but this looks like an excellent addition to my arsenal.