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Quinoa Black Bean salad served in a bowl with lemon wedges and diced avocados on the top
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4.50 from 2 votes

Quinoa Black Bean Salad Recipe

This Quinoa & Black Bean Salad is hearty, full of protein, loaded with fresh vegetables, and tossed in a lime vinaigrette.
Course Salad
Cuisine Mexican
Keyword quinoa black bean salad
Diet Gluten-Free, Vegan, Vegetarian
Method Instant Pot/Pressure Cooker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 1261kcal
Author Bhavana Patil

Equipment

Ingredients

For Salad

  • 1 cup dry quinoa  rinsed
  • 1 ¼ cups water or vegetable broth
  • 1 15.5 ounce can black beans rinsed & drained (1.5 cups)
  • 2 large tomatoes  deseeded and diced (about 1 cup)
  • ¼ cup red onion 
  • 1 small red bell pepper  diced
  • ½ cup cilantro  finely chopped
  • 1 tablespoon jalapeno  seeded and minced

For Dressing

Instructions

For the Dressing

  • Add all the dressing ingredients into a bowl and whisk well for few seconds.

For the Salad

  • Instant Pot Pressure cooker: I generally cook the Quinoa in an Instant Pot as it very easy and every time we get a perfect fluffy separated grain. Pressure cook 1 cup quinoa with 1 ¼ cups of water (vegetable broth) on High pressure for 1 minute and let the pressure release naturally.
    In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed quinoa with 1.5 cups of water for 2 whistles on medium-low heat. Let the pressure release naturally.
    On Stovetop in a Vessel: Cook the rinsed quinoa with 2 cups of water on medium-low heat until cooked and let it cool a bit.
  • In a large mixing bowl, add the cooled quinoa, black beans, red bell pepper, onions, tomatoes, jalapeno, and cilantro. Pour the dressing over the salad. Toss well! Serve at room temperature or chilled.

Notes

Tips & Variations

  • Feel free to use any kind of beans you have in hand. Pinto or Red kidney beans work great too.
  • Be sure to use cool quinoa before adding your raw vegetables.
  • You can also add cooked corn, edamame, diced avocado to the salad.
  • For a lighter salad, reduce the olive oil and use more lime juice instead.
  • The salad keeps well up to two days in the fridge.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 1261kcal | Carbohydrates: 143g | Protein: 30g | Fat: 67g | Saturated Fat: 9g | Sodium: 62mg | Potassium: 2297mg | Fiber: 22g | Sugar: 16g | Vitamin A: 6172IU | Vitamin C: 188mg | Calcium: 222mg | Iron: 13mg