Quinoa and Black Bean Salad

This refreshing salad pairs protein-rich quinoa with fiber-packed black beans and vibrant vegetables for a nutrient-dense, satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1/2 cup dry quinoa · 294 kcal in the whole recipe
• 1 1/2 cups water
• 1 1/2 tablespoons olive oil · 178 kcal in the whole recipe
• 3 teaspoons lime juice · 4 kcal in the whole recipe
• 1/4 teaspoon cumin
• 1/4 teaspoon ground coriander
• 2 tablespoons chopped fresh cilantro · 1 kcal in the whole recipe
• 2 medium scallions, minced · 14 kcal in the whole recipe
• 1 can (15.5 oz) low-sodium black beans, rinsed and drained · 310 kcal in the whole recipe
• 2 cups chopped tomatoes · 116 kcal in the whole recipe
• 1 medium red bell pepper, chopped · 35 kcal in the whole recipe
• 1 medium green bell pepper, chopped · 26 kcal in the whole recipe
• 2 green chiles, minced · 25 kcal in the whole recipe
• Black pepper to taste

Method

1. Rinse the quinoa thoroughly in cold water. In a saucepan, bring 1 1/2 cups of water to a boil, stir in the quinoa, cover, and simmer on low heat for 10 to 15 minutes until the water is fully absorbed. Remove from heat and let it cool for 15 minutes.

   

2. While the quinoa is cooking, whisk the olive oil, lime juice, cumin, ground coriander, chopped cilantro, and minced scallions together in a small bowl to create your dressing.

   

3. In a large salad bowl, combine the rinsed black beans, chopped tomatoes, red and green bell peppers, and minced green chiles.

   

4. Add the cooled quinoa and the prepared dressing to the vegetable mixture. Toss everything gently to combine, season with black pepper to taste, then cover and refrigerate until chilled before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.