Quinoa and Black Bean Salad

black bean and quinoa salad

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Black Bean and Quinoa Salad

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This black bean and quinoa salad is packed with flavor and nutritional goodness. The vegetables are rich in essential nutrients, and the addition of extra virgin olive oil provides a healthy dose of beneficial fats. A delicious dish, black bean and quinoa salad is naturally free from gluten, dairy, nuts, and soy. High in protein, low in carbs! Why wait!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizers, Mains, Salad
Cuisine European
Servings 4 people
Calories 315 kcal


  • quinoa1 cup quinoa
  • vegetable broth2 cups vegetable broth
  • olive oil¼ cup extra virgin olive oil
  • ground cumin1 tsp ground cumin ground
  • garlic1 clove garlic
  • lime2 tbsp lime juice
  • sea salt1 tsp sea salt
  • cayenne pepper¼ tsp cayenne pepper
  • black beans1 can black beans 15 oz.
  • bell pepper1 red bell pepper
  • scallions6 scallions
  • cilantro¼ cup cilantro


Prepare the quinoa:

  • Using a fine mesh colander, rinse the 1 cup quinoa well. Drain all excess water. Add the rinsed quinoa to a saucepan along with the 2 cups vegetable broth. Bring to a boil. Add the saucepan cover and remove from the heat. After 15 minutes lift the lid, the broth should be completely absorbed. Fluff the quinoa with a fork.
    1 cup quinoa, 2 cups vegetable broth
    rinse and cook quinoa

Prepare the Salad

  • As the quinoa is absorbing the broth start preparing the salad. To a large bowl add the 1/4 cup extra virgin olive oil, 1 tsp ground cumin, 1 clove garlic (crushed), 2 tbsp lime juice, 1 tsp sea salt, and 1/4 tsp cayenne pepper. Whisk well to combine and allow the flavors to marry.
    1/4 cup extra virgin olive oil, 1 tsp ground cumin, 1 clove garlic, 2 tbsp lime juice, 1 tsp sea salt, 1/4 tsp cayenne pepper
    oil and garlic
  • Drain the 1 can black beans and thoroughly rinse in fresh water. Chop the 1 red bell pepper and 6 scallions, making them roughly the same size as the black beans. Add the diced scallions and bell pepper to the bowl. Then add the black beans and the quinoa. Gently combine all the ingredients, ensuring everything is well coated in the oil dressing. Finally scatter over the chopped, or torn, 1/4 cup cilantro.
    1 can black beans, 1 red bell pepper, 6 scallions, 1/4 cup cilantro
    preparing pepper
  • Chill the salad in the refrigerator for at least 30 mins. When ready to eat, let site at room temperature for 10 mins and then fluff with a fork before serving.
    black bean and quinoa salad


  1. Your 1 cup of dry quinoa will become 2 cups once cooked. If you are starting with pre-cooked quinoa make sure you use 2 cups.
  2. Store quinoa salad in the refrigerator in an airtight glass container. This salad will keep in the refrigerator for 4 to 5 days.


Calories: 315kcalProtein: 10gFiber: 8g
Keyword black beans and quinoa
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Educator and International Leadership Consultant with over 20 years experience, and still loving it! Qualified and Licensed Reiki Master Teacher, Hypnotherapist and Chakra Energy Health Body Worker. A traveler, a foodie and a knowledge seeker with a passion for all things healthy, herbal and energy holistic!

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