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!
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.
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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.
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.
Assemble the dressing: Into a small mixing bowl, add the olive oil, lime juice, and dry seasonings for the dressing. Whisk until completely combined.
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.
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.
FAQs
Quinoa is technically classified as a seed, but it's commonly referred to as a grain because of how it's used in cooking.
Quinoa has a slightly nutty flavor with a firm and chewy texture. It's similar to other grains like rice or barley.
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
Quinoa and Black Beans
Equipment
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
Nutrition
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.
Kate
Oh yum! Love all the gorgeous Mexican flavours in this, and it was so easy to make too.
Stephanie
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!
Jovita
Look healthy and tasty. I could eat this every day with any slab of meat or fish. Thank you!
Kim
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!