Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 254.5
  • Total Fat: 13.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 309.1 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 7.8 g
  • Protein: 9.9 g

View full nutritional breakdown of Quinoa and Black Bean Salad calories by ingredient
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Here's a nice light salad packed with protein and perfect for the dog days of summer. This is delicious warm and even better chilled the next day.

Here's a nice light salad packed with protein and perfect for the dog days of summer. This is delicious warm and even better chilled the next day.

Number of Servings: 8


    Quinoa and Black Bean Salad
    Serves 8
    1 Cup quinoa
    1 1/2 Cups cold water
    1 (15oz) can black beans, rinsed and drained
    2 Tbsp olive oil
    1/2 Cup diced celery (about one rib)
    1 carrot, diced
    1 Cup fresh green beans, steamed (optional)
    2 cloves garlic, minced
    1 green pepper, sliced
    1 tsp cumin powder
    1 tsp coriander powder
    2 Tbsp chopped cilantro
    3 or 4 scallions, chopped
    1 large tomato, chopped or 1 cup chopped cherry tomatoes
    1/2 Cup olives, sliced (optional)
    2 Tbsp freshly squeezed lime juice
    4 Tbsp olive oil
    1 tsp salt
    freshly ground pepper, to taste
    healthy pinch cayenne powder or chili powder


1. Soak quinoa for 30 minutes in cold water, rinsing very thoroughly several times in fresh water to get rid of the bitter husks. Discard water after each rinse, and finish by draining through a fine mesh strainer.
2. While the quinoa is soaking, dice the vegetables.
3. After the final rinse, put quinoa in a two-quart saucepan with 1 1/2 cups cold water and a 1/2 tsp of salt. Bring to a boil, turn heat down to low, cover tightly and cook for 15 minutes. When time's up remove from heat and leave covered for five more minutes. Do not lift the lid for a peek!
4. While the quinoa is cooking, saute garlic in 2 Tbsp. olive oil until lightly browned
5. Add diced celery and carrots and saute until softened.
6. Add green pepper and lightly saute, then add cumin and coriander and continue cooking for another five minutes or so.
7. When quinoa has finished resting, fluff with a fork and transfer to a large bowl to cool.
8. While the quinoa is cooling, whisk together the dressing ingredients.
9. Gently stir the veggie mixture into the quinoa. Add tomatoes, beans and dressing and stir to combine.
10. Finally, stir in cilantro and scallions.

Number of Servings: 8

Recipe submitted by SparkPeople user MISS_KITTY.

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Member Ratings For This Recipe

  • Very Good
    I use more seasoning than called for and use vegetable broth to cook the quinoa to give it more flavor! - 4/21/20

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  • Incredible!
    Just the recipe Iíve been looking for, thanks! I used snap peas instead of beans. The salad will be going into my list of best salads ever.
    - 3/6/20

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