Quinoa and Black Bean Salad

Bright, colorful, and packed with nourishing ingredients, this Quinoa and Black Bean Salad is a refreshing and protein-packed dish perfect for any occasion. Featuring fluffy quinoa, hearty black beans, and a vibrant medley of cherry tomatoes, cucumber, red bell pepper, and red onion, this salad is as visually stunning as it is flavorful. A tangy lime-cumin dressing ties it all together, infusing every bite with zesty brightness. Ready in just 30 minutes, this gluten-free, vegetarian salad is ideal for meal prep, picnics, or as a light lunch or side dish. Serve it chilled or at room temperature for a versatile, wholesome meal that’s as delicious as it is nutritious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Black beans (cooked or canned, rinsed and drained)
• 1 cup Cherry tomatoes (halved)
• 1 cup Cucumber (diced)
• 1 cup Red bell pepper (diced)
• 0.25 cup Red onion (finely diced)
• 0.25 cup Fresh cilantro (chopped)
• 3 tablespoons Olive oil
• 3 tablespoons Lime juice (freshly squeezed)
• 1 teaspoon Ground cumin
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.

Step 2

In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and let the quinoa simmer for 15 minutes or until all the water is absorbed. Remove it from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool to room temperature.

Step 4

While the quinoa is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, bell pepper, and red onion, and chop the cilantro.

Step 5

In a large mixing bowl, combine the cooled quinoa, black beans, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.

Step 6

In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper to make the dressing.

Step 7

Pour the dressing over the quinoa and vegetable mixture. Toss everything together until evenly coated with the dressing.

Step 8

Taste and adjust seasoning if necessary. Add more lime juice for tanginess, salt for seasoning, or olive oil for richness.

Step 9

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	1263.5 grams (1263.5g)

Amount per serving	% Daily Value*
Calories	679

Total Fat 44.70g	57%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1668mg	73%
Total Carbohydrate 58.00g	21%
Dietary Fiber 18.10g	65%
Total Sugars 9.30g
Protein 18.40g	37%

Vitamin D 0IU	0%
Calcium 223mg	17%
Iron 8mg	44%
Potassium 1495mg	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.

Source of Calories

Fat: 56.8%

Protein: 10.4%

Carbs: 32.8%