Zesty Quinoa and Black Bean Salad

Quinoa and black bean salad is the vibrant dish that dances on your palate like a salsa dancer at a wedding. With its rainbow of colors, hearty texture, and zesty flavors, this salad will have your taste buds singing and your guests asking for seconds. Picture crunchy bell peppers, creamy avocado, and the satisfying chew of quinoa all tossed together with a citrusy dressing that wakes up your senses. This dish is perfect for summer picnics, cozy dinners, or simply as a healthy lunch option that you can whip up in no time.

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I remember the first time I made quinoa and black bean salad it was for a family barbecue. My cousin, who usually turns his nose up at anything green, went back for thirds The joy on his face as he discovered the magic of this dish was priceless. Whether you’re hosting a gathering or just need something deliciously nutritious to brighten up your day, this salad fits the bill perfectly.

I once served this salad at a potluck, and everyone was raving about how fresh and tasty it was

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tricolor quinoa for a nutty flavor and beautiful presentation.
• Black Beans: Canned black beans are convenient just rinse them well before using.
• Bell Peppers: Choose vibrant colors red, yellow, or orange for sweetness and crunch.
• Cilantro: Fresh cilantro adds a burst of freshness feel free to adjust based on your taste preference.
• Red Onion: Finely chop red onion to add zing without overpowering the other flavors.
• Avocado: Ripe avocados provide creaminess make sure they’re not too firm or overly mushy.
• Lime Juice: Freshly squeezed lime juice brightens up the entire salad skip bottled juice if possible.
• Olive Oil: A drizzle of good-quality olive oil enhances flavors beautifully.
• Salt & Pepper: Season to taste for the best flavor balance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Quinoa: Rinse one cup of quinoa under cold water in a fine-mesh strainer until water runs clear. In a medium saucepan, combine rinsed quinoa with two cups of water. Bring to a boil over medium-high heat.

Cook Until Fluffy: Once boiling, reduce heat to low and cover. Let simmer for about 15 minutes or until all water is absorbed fluff with a fork afterward.

Toss in Flavorful Ingredients: In a large bowl, combine cooked quinoa with drained black beans, diced bell peppers, chopped red onion, and cilantro. Stir gently to mix everything evenly.

Add Creaminess: Dice ripe avocado into cubes and fold it carefully into the mixture so they stay intact while adding richness.

Squeeze in Zesty Goodness: Drizzle olive oil and freshly squeezed lime juice over the salad. Season generously with salt and pepper toss gently to coat everything.

Chill Before Serving: Allow your salad to chill in the refrigerator for at least 30 minutes before serving so flavors can meld beautifully together.

This quinoa and black bean salad will not only fill your belly but also brighten your day with its hearty goodness

Perfecting the Cooking Process

Start by rinsing the quinoa to remove bitterness, then cook it in vegetable broth for added flavor. While it cooks, chop your veggies and prepare the dressing to save time and maximize freshness.

Add Your Touch

Feel free to swap black beans for kidney beans or chickpeas to mix things up. Adding avocado or corn can enhance the creaminess and sweetness of the salad, giving it a unique twist.

Storing & Reheating

Store leftover quinoa and black bean salad in an airtight container in the fridge for up to five days. For best results, enjoy it cold reheating may alter its texture.

Sharing this recipe always brings back memories of potlucks where friends would ask for seconds it’s become my go-to crowd-pleaser

FAQ

Can I use canned black beans in quinoa and black bean salad?

Yes, canned black beans are convenient just rinse them before adding to the salad.

How long does quinoa and black bean salad last in the fridge?

This salad lasts up to five days when stored properly in an airtight container.

What can I substitute for quinoa?

You can use bulgur wheat or farro as substitutes for quinoa in this salad.

Print

Quinoa and Black Bean Salad

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Quinoa and black bean salad is a colorful, nutritious dish that combines hearty quinoa with protein-packed black beans and fresh veggies. Tossed in a zesty lime dressing, this salad is perfect for summer gatherings or as a quick healthy lunch. Enjoy its vibrant flavors and textures, making it a crowd-pleaser at any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup tricolor quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup bell peppers, diced (mix of red, yellow, or orange)
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado, diced
• 1/4 cup freshly squeezed lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water until clear. In a saucepan, combine rinsed quinoa with 2 cups of water; bring to boil.
2. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
3. In a large bowl, mix cooked quinoa with black beans, bell peppers, onion, and cilantro.
4. Gently fold in diced avocado.
5. Drizzle olive oil and lime juice over the mixture; season with salt and pepper. Toss gently.
6. Chill in the refrigerator for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 220
• Sugar: 2g
• Sodium: 210mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg

Keywords: For added flavor, cook quinoa in vegetable broth instead of water. Feel free to substitute black beans with chickpeas or kidney beans. Store leftovers in an airtight container for up to five days.