Go Back
–+ servings
quinoa salad with refried beans

Refried Beans with Lemon-Dressed Quinoa Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Saucepan
  • 1 Skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cup water
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 clove garlic minced
  • 1 can black beans 15 oz, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lemon juice
  • 1 tablespoon honey
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro chopped
  • 1 avocado sliced

Instructions
 

  • Combine quinoa and water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
  • Heat olive oil in a skillet over medium heat, add onion and garlic, and sauté until onion is translucent.
  • Add black beans, cumin, chili powder, salt, and pepper to the skillet and cook for 5 minutes.
  • In a mixing bowl, whisk together lemon juice and honey to make the dressing.
  • Fluff cooked quinoa with a fork and add to the mixing bowl with the lemon dressing.
  • Add cherry tomatoes and cilantro to the quinoa and toss to combine.
  • Serve quinoa salad on plates and top with refried beans and sliced avocado.

Notes

To enhance the flavor of the quinoa, consider toasting it in the saucepan for a couple of minutes before adding water. This will add a nutty depth to the grains. For the refried beans, adjust the spices to your preference for more heat or smokiness. If you prefer a creamier texture, mash some of the black beans with a fork as they cook.
Tried this recipe?Let us know how it was!