• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    Quinoa and Black Beans

    Published: Sep 21, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Plate of quinoa with text: How to make quinoa black bean salad.
    Dish of salad with text: Quinoa and Black Beans.

    This Quinoa and Black Beans dish is simple to make and tastes incredible. Tossed with a smoky homemade lime dressing, you've got a flavorful, healthy side dish or main course everyone will enjoy!

    Close up of smokey quinoa black bean salad on a table.
    Quinoa and Black Beans

    This dish of smokey quinoa and black beans with lots of healthy vegetables is a tasty salad, side dish or veggie main course that everyone will love.

    Quinoa is a high-protein grain that is perfect for vegetarian and vegan dishes. It's also gluten-free, making it a great option for those with gluten sensitivities. And when paired with black beans, you've got a complete protein!

    This easy quinoa contains black beans and gets tossed in a homemade smoky lime dressing made with lime juice and various spices. Its southwest feel gives it a contrasting flavor that will keep you coming back for more.

    Both quinoa and black beans are packed with fiber and protein, which makes this salad hearty and satisfying. You can pair it with your favorite main course, or it can be enjoyed as the main dish on its own!

    No matter how you enjoy it, this easy-to-assemble dish is a great go-to when you need a quick and satisfying vegan or vegetarian meal!

    Pair it up with other Mexican-inspired dishes like Xnipec - Habanero Salsa, Mini Mexican Street Corn (Elote), Easy Mexican Bean Soup, or Xocolatl - Aztec Hot Chocolate.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • More Salad Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    This dish of black beans and quinoa is packed with naturally occurring protein and fiber that makes it truly satisfying.

    A great hearty meal or side dish for vegetarians and vegans.

    Naturally gluten free.

    This dish can be served as a side or main course.

    Ingredients

    For the dressing

    • Olive Oil - Makes up the base of the dressing that coats the salad with the seasonings and lime juice.
    • Lime Juice - Adds a fresh kick of acidity to the dressing and brightens the flavor.
    • Dried Seasonings - A mix of smoked paprika, cumin, garlic powder, onion powder, and salt flavor the dressing giving it a smoky and salty taste.

    For the salad

    • Quinoa - Adds texture, density, fiber, and protein throughout the dish.
    • Black Beans - Gives the salad even more texture, fiber, and color.
    • Red Bell Pepper & Corn - These vegetables add a natural sweetness to the dish and a healthy crunch.
    • Scallions - Adds a very mild onion flavor throughout the dish.
    • Avocado - Gives the salad a creamy texture along with healthy fats.
    • Cilantro - Adds a bright and fresh flavor to the salad along with a pop of green color.

    Please see the recipe card below for quantities.

    Instructions

    Wondering how to make this Quinoa and Black Beans salad recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    Quinoa in a pot.

    Prepare the quinoa: Rinse the quinoa, then place into a pot with 1 ¾ cups water and stir. Put the lid onto the pot, bring it to the boil, then reduce the heat and simmer for 15 minutes or until the water is all absorbed and the quinoa is cooked. Add a little more water if necessary to finish cooking. Remove from the heat and allow the quinoa to rest in the pot, with the lid on, for 5 minutes. Pour it into a bowl, fluff with a fork and set aside to cool.

    Cooked quinoa.

    Assemble the dressing: Into a small mixing bowl, add the olive oil, lime juice, and dry seasonings for the dressing. Whisk until completely combined.

    Making the smokey lime dressing.

    Toss the salad: Add the cooked quinoa, bell peppers, corn, and scallions, and avocado to a medium-sized mixing bowl and toss to fully combine.

    Assembling the salad.

    Add dressing: Pour the dressing over the top and gently toss until the salad is fully coated with the dressing. Garnish with additional cilantro if desired, and enjoy!

    Top tips

    When making the smoky lime dressing, add it to a mason jar and shake it until combined. This is a great way to make ahead and store in the fridge for later. Then you can just add as much as you want.

    Ensure the quinoa is cooled before adding it to the rest of the ingredients, as you don't want it to wilt or slightly cook the vegetables.

    You may want to add the avocado last as it can easily get mushy if tossed too much. Avocado will also be the first vegetable to brown, so you can opt to add it on the side if you know you're going to have leftovers.

    Get more beans in your diet with these Bean Recipes.

    Find out more about healthy legumes.

    Serving Suggestions

    Serve with a toasted piece of Yeast Free Naan bread on the side.

    Add Grilled Tofu Skewers to the top for a complete meal.

    Serve these quinoa and black beans with some homemade tortilla chips.

    Kick up the heat and drizzle some homemade Chili Garlic Oil on top.

    Pair with a hearty main course such as Portobello Mushroom Steaks.

    Variations

    Cook the quinoa in homemade Mushroom Stock for a deep umami flavor.

    Use other types of grain, including farro, barley, or couscous.

    Sub in white quinoa or red quinoa for a different color palette.

    Add extra vegetables such as diced tomatoes, chopped kale, or spinach.

    Exchange the black beans for kidney beans or chickpeas.

    Make it a southwest quinoa salad by adding in chopped romaine, diced tomatoes, and grilled corn.

    Storage

    Leftover quinoa salad can be stored in an airtight container and kept in the fridge for up to four days. I do not recommend freezing quinoa salad as the vegetables will get mushy when thawed.

    If you want to meal prep this quinoa dish, prepare all the components except for the avocado. Store those in separate containers and wait to add it until you're ready to eat.

    Table with a dish of quinoa and black beans.

    FAQs

    Is quinoa a grain or a vegetable?

    Quinoa is technically classified as a seed, but it's commonly referred to as a grain because of how it's used in cooking.

    What does quinoa taste like?

    Quinoa has a slightly nutty flavor with a firm and chewy texture. It's similar to other grains like rice or barley.

    How do you cook quinoa?

    Quinoa is cooked similar to rice, by simmering it in water until the water has been absorbed and the quinoa is cooked through. Check the instructions on the package you purchase for the correct preparation instructions.

    More Salad Recipes

    • Caprese Pasta Salad
    • Broad Bean Salad
    • Kohlrabi Salad
    • Butternut Squash Salad
    • Tomato Onion Salad
    • Persian Roasted Eggplant Salad
    • Greek Potato Salad
    • Easy Cabbage Salad

    📖 Recipe

    Table with a plate of quinoa and black beans.

    Quinoa and Black Beans

    Kate Hackworthy | Veggie Desserts
    Quinoa and Black Beans with smoky lime dressing is simple to make and tastes incredible. It's a healthy side or main course.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course, Side Dish
    Cuisine American, Mexican
    Servings 6
    Calories 312 kcal

    Equipment

    • mixing bowl

    Ingredients
     

    For the dressing

    • 3 tablespoons olive oil
    • 1 tablespoon lime juice
    • 1 teaspoon smoked paprika
    • ¼ teaspoon ground cumin
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon salt

    For the salad

    • 1 cup quinoa uncooked (185g)
    • 15 ounce can black beans rinsed and drained (400g)
    • 1 red bell pepper deseeded and diced
    • 1 cup corn
    • 1 avocado peeled, destoned and chopped
    • 2 scallions chopped
    • 2 tablespoons cilantro (coriander) chopped

    Instructions
     

    • Rinse the quinoa, then place into a pot with 1 ¾ cups water and stir.
    • Put the lid onto the pot, bring to the boil, then reduce the heat and simmer for 15 minutes or until the water is all absorbed and the quinoa is cooked. Add a little more water if necessary to finish cooking.
    • Remove from the heat and allow the quinoa to rest in the pot, with the lid on, for 5 minutes.
    • Pour it into a bowl, fluff with a fork and set aside to cool.
    • For the dressing, add all ingredients to a bowl and whisk to combine (or put them into a jar and shake).
    • When the quinoa is cool, add the beans, bell pepper, corn, avocado, scallions and cilantro to a bowl and toss.
    • Drizzle a little of the dressing over the quinoa salad and toss again gently.

    Notes

    When making the smoky lime dressing, add it to a mason jar and shake it until combined. This is a great way to make ahead and store in the fridge for later. Then you can just add as much as you want.
    Ensure the quinoa is cooled before adding it to the rest of the ingredients, as you don't want it to wilt or slightly cook the vegetables.
    You may want to add the avocado last as it can easily get mushy if tossed too much. Avocado will also be the first vegetable to brown, so you can opt to add it on the side if you know you're going to have leftovers.
    Get more beans in your diet with these Bean Recipes.
    Find out more about healthy legumes.

    Nutrition

    Calories: 312kcalCarbohydrates: 39gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 431mgPotassium: 644mgFiber: 10gSugar: 2gVitamin A: 895IUVitamin C: 33mgCalcium: 50mgIron: 3mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Side Dish Recipes

    • Broccoli and Cheese Sauce
    • Easy Baked Polenta Fries
    • Crock Pot Black Beans
    • Roasted Brussels Sprouts with Goat Cheese
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Kate

      September 26, 2022 at 11:09 am

      5 stars
      Oh yum! Love all the gorgeous Mexican flavours in this, and it was so easy to make too.

      Reply
    2. Stephanie

      September 23, 2022 at 12:31 pm

      5 stars
      I'm embarrassed to say I've had a bag of quinoa in my pantry for a few months. I bought it not knowing what to do with it because I've never had it before. This was the answer! It was so good and I'm now a quinoa fan!

      Reply
    3. Jovita

      September 21, 2022 at 12:39 pm

      5 stars
      Look healthy and tasty. I could eat this every day with any slab of meat or fish. Thank you!

      Reply
    4. Kim

      September 21, 2022 at 12:32 pm

      5 stars
      I love salads where the dressings are simple but pop with flavor. This one is no exception, and it's a perfect match for the veggies. Definitely one of my new favorites!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts