Quinoa Black Bean and Vegetable Salad
Bright, colorful, and packed with nutrients, this Quinoa Black Bean and Vegetable Salad is a hearty and healthy dish perfect for any occasion. Featuring protein-rich quinoa, fiber-filled black beans, and a medley of crisp vegetables like cucumber, red bell pepper, cherry tomatoes, and red onion, this refreshing salad is elevated with a zesty lime-cumin dressing. It's naturally gluten-free, vegetarian, and comes together in just 30 minutes, making it an ideal choice for meal prep, picnics, or light lunches. Serve it chilled or at room temperature for a vibrant, flavor-packed dish that will leave everyone asking for the recipe!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans
- 1 medium red bell pepper
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.5 cup fresh cilantro
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cool water in a fine mesh sieve to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed the water and the grains have 'popped' open. Remove from heat and let it cool completely.
While the quinoa is cooking, drain and rinse the black beans and set aside.
Chop the red bell pepper, cucumber, cherry tomatoes, and red onion into bite-sized pieces. Finely chop the fresh cilantro.
In a large mixing bowl, combine the cooked and cooled quinoa, black beans, chopped vegetables, and fresh cilantro.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, garlic powder, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined and evenly coated.
Taste and adjust seasoning if needed. For additional brightness, add more lime juice or a pinch of salt.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 21.1 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
