Quinoa Black Bean Salad (Printable Version)

A colorful dish combining quinoa, black beans, veggies, and lime dressing for a fresh, protein-rich meal.

# What You'll Need:

→ 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 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# Directions:

01 - Combine quinoa and 2 cups of 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 allow to cool to room temperature.
02 - Whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, sea salt, and black pepper in a small bowl until combined.
03 - In a large bowl, mix cooled quinoa, black beans, cherry tomatoes, diced red bell pepper, cucumber, red onion, and chopped cilantro.
04 - Pour the dressing over the salad mixture and toss gently 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 necessary. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • It tastes better the next day once the flavors have mingled in the fridge.
  • You can eat it cold, which means no reheating at work or on the go.
  • It fills you up without feeling heavy, and the colors make it look like you tried harder than you did.
  • Everything comes together in one bowl with no fancy techniques required.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a weird soapy aftertaste that ruins everything.
  • Let the quinoa cool completely before mixing or your vegetables will turn limp and sad.
  • If you're meal prepping, keep the avocado separate and add it fresh each day to avoid browning.
03 -
  • Use a fine mesh strainer to rinse your quinoa thoroughly under cold running water for at least 30 seconds.
  • Squeeze your limes at room temperature and roll them on the counter first to get more juice out.
  • Taste the salad after it's been in the fridge for an hour, you might want to add a little more lime or salt before serving.
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