Quinoa & Black Bean Salad

This Quinoa & Black Bean Salad is packed with fresh veggies and tossed
in a fiery lime dressing for a Southwestern flare. It’s filled with plantbased protein nutrition which makes it an easy pack lunch or vegetarian
meal.
Quinoa salad is extremely easy to make in less than 30 minutes. When
your quinoa cooks to perfection, you should mix the dressing and cut the
vegetables together to make your time as productive as you can.

From Ayurvedic Point of View:

Quinoa is an ancient seed that provides an excellent source of protein. It
is closely linked to beetroots, spinach, and tumbleweeds. Quinoa balances
all the Doshas. Those wanting to balance Vata should consume it with a
little bit of healthy olive oil or ghee.
For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.

Servings: 4
Time to Prepare: 30 minutes

Ingredients:

1 cup dry quinoa (rinsed)
1/2 cup freshly chopped cilantro
1 1/2 cups cooked black beans (or 1 can rinsed and drained)
pinch cayenne pepper
1 tsp. fine sea salt
1 red bell pepper (seeded and chopped)
1 cup water
2 tbsp. extra-virgin olive oil
1/4 cup freshly squeezed lime juice
1 tbsp. raw apple cider vinegar
1 clove garlic (minced)
1 tsp. ground cumin
1/2 red onion (finely chopped)
3 green onions, about 1/2 cup (chopped)
1 tbsp. pure maple syrup (optional)

Instructions:
  1. In order to cook quinoa in the Instant Pot, add quinoa and water
    in the base of the dish. Lock the lid and move the steam escape
    valve to Sealing, then use the Manual or Pressure Cook button
    to cook at High Pressure for 1 minute.
  2. Enable the pressure to release naturally for 15 minutes. When
    the indicator reads LO: 15, switch the vapor release valve to
    Venting to relieve any residual pressure, then lift the lid and
    fluff the quinoa with the fork. Remove the stainless steel insert
    from the Instant Pot housing to make the quinoa cool down
    faster.
  3. When the quinoa is cooking, mix the olive oil, lime juice,
    vinegar, maple syrup, garlic, cumin, cayenne, and salt in a bowl
    and set aside. It’s also a perfect opportunity to cut the pepper,
    red onion, green onions, and cilantro while you’re waiting for
    the quinoa to finish cooking.
  4. When the quinoa is finished, mix in the dressing, the pepper, the
    red onion, the green onion, and the black beans and combine
    well to ensure that the seasoning is uniformly spread. They will
    help to cool the quinoa even further, and then stir in the cilantro.
  5. While the salad is still warm, the flavors can be a little strong,
    but they should mellow when the salad cools down in the
    refrigerator. I suggest that you chill it for at least an hour before
    serving for the perfect taste.
  6. This salad can be stored in an airtight container in the
    refrigerator for up to 5 days.

Notes:

  1. This recipe is extremely adaptable, so feel free to adjust it as
    you see fit. I created it with just lemon juice and no maple
    syrup, and also with grains other than quinoa, and it’s always
    tasty. You should try it and change it as you like!