Red Quinoa and Black Bean Vegetable Salad

Red Quinoa and Black Bean Vegetable Salad

Those Valentine’s Day recipes are looking delicious so far! Eric is going to have a very hard decision on his hands.

Light, fresh, and packed with protein and healthy fats, this tangy salad will have you dreaming of Spring and Summer.





For the salad:

1 cup uncooked Red quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped
1/4 cup fresh Cilantro, finely chopped
2 Green Onions, chopped
1 cup fresh corn (optional) *see note
1 small avocado, chopped into 1 inch pieces

For the dressing:

4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste


  • Step 1

Cook 1 cup Red Quinoa according to package directions.


  • Step 2

While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.



  • Step 3

Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.


  • Step 4

Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.


Assemble the dressing ingredients:




Juice the limes to make 4-5 tablespoons.




Add all dressing ingredients into a bowl.




Whisk away!




When the quinoa is cooked, add in the chopped vegetables and beans and stir well.




This salad is irresistible! It is light, fresh, and has a wonderful tangy kick from the lime juice. It also makes a great lunch and has a lot of staying power thanks to the protein-rich black beans and quinoa and healthy fats from the avocado and olive oil.




Store in the fridge for up to 2 days.




Here’s to a healthy weekend ahead!


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