Savvy Vegetarian's Mexican Style Quinoa Black Bean Salad

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.9
  • Total Fat: 6.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.1 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Savvy Vegetarian's Mexican Style Quinoa Black Bean Salad calories by ingredient


This recipe is from the Savvy Vegetarian This recipe is from the Savvy Vegetarian
Number of Servings: 8


    Water, tap, 1.5 cup (8 fl oz) (remove)
    Green Peppers (bell peppers), 1.5 cup, chopped (remove)
    Peppers, sweet, red, raw, sliced, 1.5 cup (remove)
    Celery, raw, 0.8 cup, diced (remove)
    Cilantro, raw, 4 tbsp (remove)
    Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup (remove)
    Beans, black, 2 cup (remove)
    Jalapeno Peppers, 1.5 pepper (remove)
    Red Ripe Tomatoes, 1 cup cherry tomatoes (remove)
    Scallions, raw, 0.25 cup, chopped (remove)
    Salt, 0.5 tsp (remove)
    Olive Oil, 3 tbsp (remove)
    Lime Juice, .25 cup (remove)
    Garlic, 2 clove (remove)


The quinoa can be made ahead of time and refrigerated
Soak the quinoa 1/2 hour in cold water
Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
Remove from heat and allow to sit 5 minutes covered
Fluff gently with a fork and set aside to cool.
Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
Add the green and red peppers and saute briefly
Add the cumin and coriander, cook and stir 5 minutes
Blend dressing ingredients with a whisk or shake in a jar
Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill for later.

Makes 8 1 cup servings (NI for 8)


NOTE: I added hot sauce, a bit more sauce, and more chili & cayanne pepper to spice it up a bit.

Number of Servings: 8

Recipe submitted by SparkPeople user JENTHEGEOLOGIST.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    It was a little bit of work to get made, but totally worth it for the incredible flavour! Made it for a side dish/main course when a vegetarian friend was coming over for a BBQ (not veggie) and he loved it as his main course. Will definately make again - no question! Thanks for sharing!!! - 8/1/10

  • no profile photo

    1 of 1 people found this review helpful
    Colorful, flavorful, healthy and delicious! - 4/18/08

  • no profile photo

    0 of 2 people found this review helpful
    This is the most dificult recipe to follow it is not writen corecly ( I'm a chef of 20 years ) - 5/12/08