Quinoa Black Bean Salad

Superfood Quinoa Black Bean Salad that is full of protein, tasty and easy. Meal prep it on Sunday, make ahead for a party or simply clean out the fridge.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 large or 6 small sides 1x
  • Category: Salad
  • Method: Stove+Chop
  • Cuisine: Mexican


  • 1 cup dry (2.53 cups cooked) quinoa
  • 14 oz can low sodium black beans, rinsed & drained
  • 2 large tomatoes, diced
  • 1 bunch cilantro, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 jalapeno, seeded and minced
  • 1 garlic clove, grated
  • 2 large limes, juice of
  • 1/4 cup olive oil, extra virgin
  • 1 tsp cumin
  • 1/23/4 tsp salt
  • Ground black pepper, to taste

    1. Stovetop: I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy. 
    2. Instant Pot: I’m obsessed with Instant Pot quinoa. It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes.
    3. While quinoa is cooking, chop the veggies.
    4. In a large salad bowl, add black beans, tomato, cilantro, red onion, jalapeno, garlic, lime juice, olive oil, cumin, salt and pepper.
    5. Fluff quinoa with a fork and add to the bowl.
    6. Stir gently to combine and serve cold or warm.

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