Quinoa Black Bean Salad (Print Version)

Colorful quinoa and black bean mix with fresh vegetables, tossed in a tangy lime dressing for a wholesome bowl.

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

# Preparation Steps:

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

# Expert Advice:

01 -
  • It tastes better the next day when all the flavors soak into the quinoa and beans.
  • You can eat it straight from the fridge or let it sit out, no reheating needed.
  • Every bite has crunch, creaminess, and a little kick from the cumin and lime.
  • It holds up for days without getting soggy or sad looking.
02 -
  • If you add the avocado too early, it will oxidize and turn brown within an hour, ruining the look of the whole bowl.
  • Let the quinoa cool completely before mixing or the heat will wilt the cilantro and make the tomatoes sad and soggy.
  • Don't skip rinsing the quinoa, the natural coating called saponin tastes bitter and soapy if you leave it on.
03 -
  • Toast the cumin in a dry pan for 30 seconds before adding it to the dressing, it wakes up the flavor and makes it smell incredible.
  • If your quinoa turns out mushy, you used too much water. Stick to the 1 to 2 ratio and don't lift the lid while it cooks.
  • Make extra dressing and keep it in a jar in the fridge, it's perfect on greens, roasted vegetables, or drizzled over tacos.
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