This Quinoa and Black Bean Salad is a fresh, healthy dish full of protein and flavor. It combines fluffy quinoa, black beans, and colorful veggies, making it perfect for a quick lunch or side dish.
I like to make this salad ahead of time. It tastes even better after sitting for a while—like a flavor party in your mouth!
For more crunch, I sometimes add chopped corn or a squeeze of lime. It’s simple, filling, and a great way to enjoy a light, nutritious meal.
Ingredients & Substitutions
Quinoa: I love using golden quinoa for a light, fluffy texture. Rinse it well before cooking to remove any bitterness, and cook according to package instructions. If you don’t have quinoa, cooked bulgur or couscous work nicely as substitutes.
Black Beans: Canned black beans are convenient and soft, adding protein and earthiness. Rinse and drain them well to keep the salad fresh. For a different flavor, try kidney beans or chickpeas instead.
Cherry Tomatoes: Bright and juicy, cherry tomatoes give the salad freshness. For variety, use diced regular tomatoes or roasted grape tomatoes for a sweeter twist.
Fresh Cilantro: Cilantro adds a fragrant, citrusy note. If you dislike it, fresh parsley or basil can be good alternatives, though they change the flavor profile a bit.
Lemon Juice and Olive Oil: This simple dressing brightens everything up. Use freshly squeezed lemon juice for zing, and good-quality olive oil. Vinegar or lime juice are nice substitutes if needed.
How do I cook quinoa without it clumping or burning?
Rinse quinoa thoroughly before cooking to remove bitterness. Use a 2:1 water-to-quinoa ratio and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes. Turn off heat and let it sit, covered, for 5 minutes for fluffy grains.
How to Make Quinoa and Black Bean Salad?
Ingredients You’ll Need:
For the Salad
- 1 cup quinoa
- 1 can black beans (15 oz), drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
Preparation time: 15 minutes. Cooking time: 15 minutes. Rest time: 10 minutes. Total: 40 minutes.
Step-by-Step Instructions:
1. Rinse and Cook Quinoa
rinse the quinoa under cold water. In a pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then simmer for 15 minutes until water is absorbed. Fluff and let cool.
2. Prepare the Vegetables
While quinoa cools, chop cherry tomatoes, red onion, and cilantro. Drain and rinse black beans. Set all aside.
3. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper until well combined.
4. Combine Salad Ingredients
In a large bowl, mix cooled quinoa, black beans, tomatoes, red onion, and cilantro. Pour dressing over and toss gently.
5. Chill and Serve
Cover the salad and refrigerate for at least 10 minutes. Serve chilled or at room temperature. Enjoy!
