Quinoa Black Bean Salad (Print)

Protein-rich quinoa and black beans combined with fresh vegetables and tangy lime dressing.

# Components:

→ 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

# Directions:

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 allow to cool to room temperature.
02 - In a small bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, sea salt, and black pepper until fully combined.
03 - In a large bowl, mix the cooled quinoa with black beans, cherry tomatoes, red bell pepper, cucumber, red onion, and chopped cilantro.
04 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
05 - Fold in the diced avocado just before serving to maintain freshness and prevent browning.
06 - Taste the salad and adjust seasoning if necessary. Serve chilled or at room temperature.

# Chef Secrets:

01 -
  • It tastes better the next day, which means less work and more flavor when you need it most.
  • Every bite has texture, crunch, creaminess, and a little zing that keeps it interesting.
  • You can eat it cold, which makes it perfect for hot days or when you just dont want to turn on the stove again.
  • It holds up beautifully in the fridge for days, so one batch covers multiple meals without getting soggy or boring.
02 -
  • If you add the avocado too early, it will turn brown and slimy, so wait until the last possible moment.
  • Quinoa needs to cool completely or it will make the vegetables soggy and the whole thing will taste like warm mush instead of a fresh salad.
  • Taste the dressing before you add it, it should be punchy and bright because it has to season a lot of bland grains and beans.
03 -
  • Use a fine mesh strainer to rinse the quinoa or those tiny grains will slip right through and you will lose half of them down the drain.
  • Let the salad sit for at least 10 minutes after tossing so the flavors have time to marry, it makes a noticeable difference.
  • If you want it spicier, add a pinch of cayenne or some diced jalapeño to the dressing instead of sprinkling it on top.
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