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Black Bean and Zucchini Quinoa Salad


  • Author: Heather L McCurdy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

Black Bean and Zucchini Quinoa Salad can be served as a cold salad or heated up. It’s perfect as a side dish, a main course at lunch, or a potluck dish and offers something a little different than your average salad recipe. Plus it’s ready in 30 minutes.


Scale

Ingredients

  • 1 cup quinoa (uncooked)
  • 2 (15/16 oz. cans) black beans, rinsed and drained
  • 1 TBS. oil
  • 2 medium-sized zucchini (approx. 3 – 4 cups, diced)
  • 1 small red onion (1 – 1 and 1/2 cups, diced)
  • 1/2 bunch fresh cilantro (approx. 1/4 cup rough chopped)
  • 2 limes
  • 1 tsp. salt + more to taste
  • 1/2 tsp. black pepper
  • 56 oz. feta

Instructions

  1. Cook quinoa according to package directions.
  2. Heat oil in medium-large skillet over medium heat.
  3. Dice onion and add to skillet. Stir occasionally so it doesn’t burn.
  4. Dice zucchini to approximately 1/4 inch cubes.
  5. Once onion is slightly softened, add zucchini, salt, and pepper to skillet and turn burner up to medium/high.
  6. Once quinoa is done cooking per directions, transfer to a bowl and toss with black beans.
  7. Roughly chop cilantro and add to onions and zucchini when zucchini is mostly soft.
  8. Stir vegetable mixture complete with any cooking liquid into the quinoa and beans.
  9. Squeeze in juice from one lime and stir.
  10. Stir in the feta.
  11. Taste. Add the juice from another 1/2-1 whole lime as desired. Add a little more salt as needed, but use a light hand as the feta adds saltiness to the dish.