Name: Quinoa & Black Bean Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup dry quinoa (, rinsed); 1 cup water; 2 tablespoons extra-virgin olive oil; 1/4 cup freshly squeezed lime juice; 1 tablespoon raw apple cider vinegar; 1 tablespoon pure maple syrup ((optional)); 1 clove garlic (, minced); 1 teaspoon ground cumin; pinch cayenne pepper; 1 teaspoon fine sea salt; 1 red bell pepper (, seeded and chopped); 1/2 red onion (, finely chopped); 3 green onions (, chopped (about 1/2 cup)); 1/2 cup freshly chopped cilantro; 1 1/2 cups cooked black beans ((or 1 can rinsed and drained))

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This Quinoa & Black Bean Salad is an easy make-ahead meal that you can use for packed lunches or fast meals all week long. It’s loaded with a complete source of plant-based protein, and is naturally gluten-free, too!

How to Prepare Quinoa Salad

Quinoa salad is incredibly easy to make, in just about 30 minutes. While your quinoa cooks to perfection, you can stir together the dressing and chop the veggies, to be as efficient with your time as possible.

I make the quinoa in my Instant Pot, to make the process as totally hands-off as possible (no need to worry about watching the pot on the stove!), but you can definitely use the stove top method if you prefer.

Is Quinoa Salad Healthy?

What makes this salad so healthy is the fact that it’s jam-packed with vegetables, for plenty of vitamins and minerals in each bite. Paired with quinoa and black beans, which are both good sources of fiber and protein, and a little extra-virgin olive oil, which helps with fat-soluble vitamin absorption, this salad makes a filling and satisfying lunch or dinner.

If you follow my Instagram stories, you’ve probably seen me eating this salad a lot lately! It’s such an easy meal to enjoy straight from the fridge, and it’s even allergy-friendly since it’s gluten-free, dairy-free, soy-free, corn-free, and nut-free.

How Long Does Quinoa Salad Last?

I usually eat this salad in about 4 days, so that’s as long as I’ve tested it’s shelf life, but I imagine that it could probably last 5 full days to get you through a busy week. In that case, you might need to double the recipe to get more servings, or add extra toppings to stretch the portion sizes.

As written, this salad is properly combined for better digestion (even when you add avocado on top), but you’re welcome to add in any other toppings that you like, too. I think a sprinkling of feta on top would be amazing! You could also add some leftover shredded salsa chicken if you want even more protein included.

Quinoa & Black Bean Salad

5 from 42 votes

STARCH | Gluten-free, Dairy-free, Soy-free, Egg-free, Nut-free

This Quinoa & Black Bean Salad is loaded with fresh vegetables and tossed in a spicy lime dressing, for a Southwestern flare. It's loaded with plant-based protein and makes an easy packed lunch or vegetarian dinner.

prep5 mins cook25 mins total30 mins

Servings:4

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Ingredients

1 cup dry quinoa , rinsed
1 cup water
2 tablespoons extra-virgin olive oil
1/4 cup freshly squeezed lime juice
1 tablespoon raw apple cider vinegar
1 tablespoon pure maple syrup (optional)
1 clove garlic , minced
1 teaspoon ground cumin
pinch cayenne pepper
1 teaspoon fine sea salt
1 red bell pepper , seeded and chopped
1/2 red onion , finely chopped
3 green onions , chopped (about 1/2 cup)
1/2 cup freshly chopped cilantro
1 1/2 cups cooked black beans (or 1 can rinsed and drained)

Instructions

To cook the quinoa in the Instant Pot, combine the quinoa and water in the bottom of the pot. Secure the lid and move the steam release valve to Sealing, then use the Manual or Pressure Cook button to cook at high pressure for 1 minute. Let the pressure naturally release for 15 minutes. When the screen reads LO:15, move the steam release valve to Venting to release any remaining pressure, then remove the lid and fluff the quinoa with a fork. Remove the stainless steel insert from the Instant Pot housing to help the quinoa cool faster. (See stove top directions in the notes below.)
While the quinoa is cooking, stir together the olive oil, lime juice, vinegar, maple syrup, garlic, cumin, cayenne, and salt in a bowl and set it aside. This is also a great time to chop the pepper, red onion, green onions, and cilantro while you wait for the quinoa to finish cooking.
When the quinoa is ready, stir in the dressing, pepper, red onion, green onions, and black beans, and toss well to make sure the dressing is evenly distributed. These should help to cool the quinoa even more, then stir in the cilantro. While the salad is still warm, the flavors might be a little strong, but they will mellow as the salad cools down in the fridge. I recommend chilling it for at least an hour before serving for best flavor.
This salad should keep well in an airtight container in the fridge for up to 5 days.

Video

Notes

Stove Top Directions: To prepare the quinoa on the stove, combine the quinoa with 2 cups of water and bring the mixture to a boil over high heat. Once boiling, turn the heat down to low, cover the pot, and let the quinoa cook until tender, about 15 minutes. Remove the lid, remove the pan from the heat to let it cool, and fluff it with a fork.

Nutrition

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: black beans, instant pot, quinoa, salad, vegan

Per Serving: Calories: 315, Fat: 10, Carbohydrates: 46g, Fiber: 8g, Protein: 10g

Recipe Notes:

This recipe is highly adaptable, so feel free to modify it as you see fit. I’ve made it with only lemon juice and no maple syrup, and with grains other than quinoa, and it’s always delicious. You can taste and adjust as you go!

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