Quinoa Black Bean Salad

Quinoa Black Bean Salad, a protein-packed, flavorful dish! Combine cooked quinoa, black beans, and sautéed veggies with lime juice and cilantro. Make now and enjoy!

This vibrant quinoa black bean salad is a flavor fiesta in every bite! With a medley of textures and tastes, it’s a perfect blend of protein, fiber, and freshness.

The quinoa provides a nutritious base, while the black beans, spices, and herbs add a depth of flavor and color, making this salad a nutritious and satisfying meal or snack.

Ready Time

45 mins


6 servings


  • 1 cup quinoa, rinsed and drained
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 small can diced tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 can black beans, drained and rinsed
  • 2 cups chopped fresh cilantro
  • 2 tablespoons fresh lime juice


Rinse the quinoa in a fine-mesh strainer and drain well.

In a medium saucepan, bring the quinoa and water or broth to a boil.

Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender.

Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for 3-4 minutes or until softened.

Add the diced red bell pepper and cook for an additional 4-5 minutes or until tender.

Add the diced tomatoes, garlic, cumin, smoked paprika, salt, and pepper to the skillet.

Cook for 1-2 minutes, stirring constantly, until the flavors are combined.

In a large bowl, combine the cooked quinoa, black beans, chopped cilantro, and the skillet mixture.

Stir until well combined.

Squeeze the fresh lime juice over the top of the salad and toss to coat.

Taste and adjust the seasoning as needed.

Serve immediately.


Quinoa Black Bean Salad makes 6 servings, perfect for a luncheon or potluck gathering. Make sure to rinse the quinoa thoroughly before cooking to remove saponins, which can give it a bitter taste.

Use vegetable broth instead of water for added flavor.

While cooking the quinoa, stir occasionally to prevent it from sticking to the saucepan. For a spicy kick, add diced jalapeño or serrano peppers to the skillet with the onion and bell pepper.

You can also customize the salad to your taste by adding diced avocado, diced mango, or crumbled feta cheese.

Prepare the skillet mixture ahead of time and store it in the refrigerator for up to a day. Combine it with the cooked quinoa and cilantro just before serving.

Nutrional Value

  • Calories: 420
  • Total Fat: 18g
  • + Saturated Fat: 2.5g
  • + Omega-3 fatty acids: 0.5g
  • + Omega-6 fatty acids: 2g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Total Carbohydrates: 55g
  • + Dietary Fiber: 8g
  • + Sugars: 8g
  • Protein: 15g
  • Vitamin A: 20% DV
  • Vitamin C: 60% DV
  • Calcium: 10% DV
  • Iron: 20% DV
  • Potassium: 20% DV
Quinoa Black Bean Salad
Quinoa Black Bean Salad

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