Easy Quinoa Black Bean Salad
Make Easy Quinoa Black Bean Salad for a bright, protein-packed lunch that’s ready in about 30 minutes.
Ingredients
- 1 cup (190g) uncooked quinoa, rinsed (about 3 cups cooked)
- 2 cups water or broth, see our chicken broth or veggie broth
- 1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 1/2 cup finely chopped red onion (half small onion)
- 1 red bell pepper, finely chopped
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (100g) finely chopped red cabbage
- 2 medium ears corn, kernels cut off the cobs, 1 cup
- 1 (4oz) can Hatch green chili peppers, chopped
- Optional: chopped avocado, crumbled feta, or queso fresco
- 3 tablespoons (44ml) apple cider vinegar
- 2 tablespoons (30ml) fresh lime juice
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon ground cumin
- 1/3 cup (78g) extra virgin olive oil
- Salt and fresh ground black pepper
Instructions
Step 1: Cook the quinoa
Place the rinsed quinoa, two cups of water (or broth) and 1/4 teaspoon sea salt in a medium saucepan and bring to a gentle boil over medium-high heat. Once boiling, lower to a steady, low simmer and let the grains absorb the liquid for 10 to 15 minutes until translucent rings form and the tiny tails pop. Remove the pan from heat, cover and let the quinoa steam for five minutes to finish cooking through and become tender. Uncover and fluff gently with a fork so each grain separates into light, airy pearls.
Step 2: Whisk the dressing and season
In a small bowl, whisk together the apple cider vinegar, fresh lime juice, 1/2 teaspoon sea salt, ancho chili powder, ground cumin and a pinch of black pepper until the salts dissolve and the spices bloom. Slowly drizzle in the extra virgin olive oil while whisking to create a glossy, emulsified dressing with visible flecks of chili and cumin. Taste and adjust acidity or salt — this bright, slightly smoky vinaigrette is the flavor anchor for the salad.
Step 3: Combine and toss the salad
Transfer the fluffed quinoa to a large mixing bowl and add the drained black beans, finely chopped red onion, red bell pepper, halved cherry tomatoes, shredded red cabbage, corn kernels and chopped Hatch green chilies. Pour the dressing over the bowl and use a wide spoon to toss everything gently but thoroughly so the quinoa grains become lightly coated and the beans and vegetables are evenly distributed. Check seasoning and add more salt, pepper or a squeeze of lime if needed. If using avocado or crumbled feta, fold them in last to keep textures distinct.
Step 4: Store or serve
Spoon the salad into an airtight container and refrigerate for up to 3 to 4 days; the flavors meld and brighten over time. If the salad seems dry after a day or two, refresh it with an extra squeeze of lime juice and a light drizzle of olive oil before serving. Serve chilled or at cool room temperature, and enjoy as a hearty side or a light main.
Notes
- Rinse quinoa well in a fine-mesh sieve to avoid bitterness.
- Keep avocado and creamy toppings separate until serving to prevent browning.
- Taste and add the dressing gradually to avoid overdressing the salad.
- Refresh chilled leftovers with a squeeze of lime and a drizzle of olive oil before serving.