Quinoa Black Bean Salad (Printable)

A vibrant blend of quinoa, black beans, fresh vegetables, and zesty lime dressing.

# What Goes In:

→ Grains

01 - 1 cup quinoa, uncooked and rinsed

→ Legumes

02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1 small cucumber, diced
06 - 1/2 small red onion, finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 1 avocado, diced

→ Dressing

09 - 1/4 cup extra-virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1 tsp ground cumin
13 - 1/2 tsp chili powder
14 - 1/2 tsp sea salt
15 - 1/4 tsp black pepper

# How to Make It:

01 - Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - Whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, and black pepper in a small bowl until well combined.
03 - In a large bowl, mix the cooled quinoa, black beans, cherry tomatoes, red bell pepper, cucumber, red onion, and cilantro.
04 - Pour the dressing over the salad and gently toss to coat all ingredients evenly.
05 - Fold in the diced avocado just before serving to maintain freshness.
06 - Taste the salad and adjust seasoning if needed. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, so you can eat well even when youre too busy to cook.
  • The lime dressing is bright and punchy without being fussy or complicated.
  • You get protein, fiber, and vegetables all in one bowl, which feels like a win.
  • Its flexible enough to handle whatever odds and ends you have on hand.
02 -
  • If you add the avocado too early, it will oxidize and turn brown within a few hours.
  • Letting the quinoa cool completely before mixing prevents the vegetables from getting wilted and limp.
  • Rinsing the quinoa removes the natural coating that makes it taste bitter and unpleasant.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water to bring out a nutty flavor.
  • If the salad tastes flat the next day, squeeze a little more lime juice over it before serving.
  • Double the dressing and keep extra in a jar, it's great on roasted vegetables or grilled chicken too.
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