Quinoa Black Bean Salad (Printable Version)

Protein-rich quinoa and black beans combined with fresh veggies and lime dressing for a vibrant cold dish.

# What You 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 - ½ small red onion, finely chopped
07 - ¼ cup fresh cilantro, chopped
08 - 1 avocado, diced

→ Dressing

09 - ¼ cup extra-virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1 teaspoon ground cumin
13 - ½ teaspoon chili powder
14 - ½ teaspoon sea salt
15 - ¼ teaspoon black pepper

# How To Make:

01 - Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 12 to 15 minutes or 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 fully combined.
03 - In a large mixing bowl, combine cooled quinoa, black beans, cherry tomatoes, diced red bell pepper, cucumber, red onion, and chopped cilantro.
04 - Pour the dressing over the salad ingredients and gently toss to ensure even coating.
05 - Fold in the diced avocado just before serving to prevent browning. Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It gets better after sitting in the fridge for a few hours as the flavors soak into the quinoa.
  • You can pack it for lunch all week without it getting soggy or sad.
  • The lime and cumin give it enough punch that it doesn't taste like diet food even though it's light.
  • Everything goes into one bowl so cleanup is mercifully quick.
02 -
  • Let the quinoa cool down before mixing or the heat will make the vegetables limp and the avocado slimy.
  • The salad tastes better after an hour in the fridge when the quinoa has time to drink up the dressing.
  • If you're making it ahead, hold the avocado until serving or it will oxidize and look unappetizing.
03 -
  • Use a fine-mesh strainer to rinse the quinoa or the little grains will slip through and you'll lose half of them down the drain.
  • If the salad tastes flat after a day in the fridge, add a pinch of salt and a squeeze of fresh lime to wake it back up.
  • Toast the cumin in a dry pan for 30 seconds before adding it to the dressing and the flavor will deepen in a way that's hard to describe but easy to taste.
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