Quinoa Black Bean Salad Recipe

Vegan Quinoa Black Bean Salad with a Mexican Flavor

This delicious vegan black bean salad is one of our favorite quinoa recipes, with the classic mexican flavor combo of black beans, lime, cilantro and jalapeno.

Quinoa black bean salad is a great complete protein meal in a bowl. It goes well with tortilla chips & fresh salsa, or guacamole

Cooking Tips: If you're cooking beans, make extra to freeze or refrigerate for the next black bean salad recipe, maybe quinoa corn black bean salad, or plain old black bean salad.

Cook double the quinoa and use it the next day to make quinoa burgers, or enjoy breakfast quinoa.

Quinoa is a complete protein, gluten free, loaded with vitamins and minerals, with a nutty flavor and texture similar to rice Use as a rice substitute in popular recipes like spanish quinoa

4 - 6 Servings: Quinoa black bean salad keeps well in the fridge, and is an excellent take along meal. Serve warm or chilled.

Printable Recipe: Click the printer icon on your browser - you'll get just the recipe

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans. If using canned beans, drain and rinse well
• 1/2 cup chopped celery
• Optional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
• Optional: 1 cup chopped fresh yellow or green beans
• 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
• 2 garlic cloves, minced, OR 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 green pepper, sliced thin
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup chopped scallions
• Optional: 1 large ripe tomato
• Optional: 1/2 cup sliced olives
• Dressing:
• 2 Tbsp freshly squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• Fresh ground pepper
• Pinch cayenne or chili powder

Directions

1. The quinoa can be made ahead of time and refrigerated
2. Soak the quinoa 10 - 15 minutes in cold water
3. Rinse well in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
4. Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
5. Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
6. Remove from heat and allow to sit 5 minutes covered
7. Fluff quinoa gently with a fork and set aside to cool
8. Sauté jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
9. Add the green and red peppers and sauté briefly
10. Add the cumin and coriander, cook and stir 5 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
13. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill

Helpful Quinoa Tips:

• Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you rinse it - those tiny flaky bits in the rinse water are the saponin
• Because of it's high protein and oil content, quinoa is a satisfying meal with a few nuts or beans and veggies added (see recipes below)

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More Bodacious Black Bean Recipes

Black Bean Corn Salad Black Bean Veggie Burgers Black Bean Salad Black Bean Quesadilla Recipe Refried Black Beans

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More Quintessential Quinoa Recipes

Breakfast Quinoa Mango Quinoa Salad Quinoa Burgers Quinoa Vegetable Stir Fry Simple Quinoa Salad

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