Quinoa and Black Bean Salad

Name: Quinoa and Black Bean Salad
Ingredients: 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1 large carrot, peeled and shredded; 3 scallions, chopped; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon smoked paprika; ⅛ teaspoon dried oregano; 1 teaspoon Dijon mustard; 1 teaspoon agave nectar; 1 tablespoon olive oil; 1 tablespoon rice vinegar; 2 tablespoons freshly squeezed lemon juice; 1 cup uncooked quinoa, rinsed and drained; 1 teaspoon salt; 1½ cups water; ¼ cup chopped fresh Italian parsley, basil, or cilantro; ¼ cup chopped fresh Italian parsley, basil, or cilantro; ½ cup toasted walnut pieces; 1 small head romaine lettuce, cut into ⅛-inch chiffonad; 1½ cups cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained; 1 large tomato, diced; ½ cup kalamata olives, chopped; ¼ cup chopped fresh Italian parsley, basil, or cilantro

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

A touch of Mustard and smoked paprika enlivens the dressing in this hearty salad made with black beans, quinoa, and a variety of vegetables. Toasted walnuts add crunch, and a bed of chiffonade-cut romaine lettuce provides a refreshing base.

Ingredients

1½ cups water
1 teaspoon salt
1 cup

Vegan
Gluten-free

Method

Place the water in a saucepan, add ½ teaspoon of the salt, and bring to a boil. Add the quinoa, return to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat and let sit for 5 minutes, then transfer to a large bowl to cool.
In a large bowl, combine the lemon juice,