Quinoa Black Bean Salad (Printable)

Protein-rich quinoa and black bean salad with fresh vegetables and tangy lime dressing for a healthy meal.

# Ingredient List:

→ Grains

01 - 1 cup quinoa, uncooked and rinsed

→ Legumes

02 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1 small cucumber, diced
06 - 1/2 small red onion, finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 1 avocado, diced

→ Dressing

09 - 1/4 cup extra-virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# How to Prepare:

01 - Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - Whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, sea salt, and black pepper in a small bowl.
03 - In a large bowl, mix cooled quinoa, black beans, cherry tomatoes, red bell pepper, cucumber, red onion, and cilantro until evenly distributed.
04 - Pour the dressing over the salad mixture and toss gently to coat all ingredients.
05 - Fold in diced avocado carefully just prior to serving to maintain texture and prevent browning.
06 - Taste the salad and adjust seasoning as necessary. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat and tastes even better the next day, making it ideal for meal prep without the fuss.
  • You get complete protein from the quinoa and beans together, so you're genuinely satisfied without feeling like you're eating something virtuous.
  • The lime and cumin create this bright, unexpected flavor that makes you feel like you're eating something restaurant-quality at your kitchen table.
02 -
  • Letting the salad sit for even 30 minutes before eating it makes the flavors meld together in a way that tastes so much more intentional than eating it right away.
  • The avocado truly does need to go in last—I learned this the hard way after my beautiful avocado turned an unappealing gray-green after a few hours in the lime juice.
  • If you're making this for meal prep, keep the avocado separate in another container and add it to individual portions as you eat them throughout the week.
03 -
  • Buy limes that feel heavy and a little soft—they yield more juice and taste brighter than those pale, hard ones sitting in the produce section.
  • If you cook your quinoa and it comes out mushy or watery, you either overcooked it or used too much water next time, so measure carefully and set a timer.
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