Vibrant Black Bean Quinoa Salad

$- 1 cup quinoa - 2 cups vegetable broth or water - 1 can (15 oz) black beans - 1 red bell pepper - 1 cup corn - 1 ripe avocado - 1/4 cup red onion - 1/4 cup fresh cilantro - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lime juice - 1 teaspoon ground cumin - Salt and black pepper I love using these fresh ingredients in my Black Bean Quinoa Salad. The quinoa is the heart of the dish. It gives a nice base and adds protein. The vegetable broth or water helps cook the quinoa well, making it fluffy. Next, I add black beans. They bring a creamy texture and a rich taste. The red bell pepper adds crunch and sweetness. I often choose corn for its bright color and sweet flavor. You can use fresh, canned, or frozen corn. Ripe avocados are a must. They add creaminess and healthy fats. The red onion gives a nice bite to the salad. Fresh cilantro brings a burst of flavor that I can’t resist. The dressing is simple but tasty. Extra virgin olive oil and lime juice brighten the salad. Ground cumin adds warmth and depth. I finish with salt and black pepper to enhance the flavors. This salad is a perfect mix of colors and tastes. Enjoy assembling these ingredients for a healthy and delicious meal! {{ingredient_image_2}} To start, you need to boil the quinoa. In a pot, mix 1 cup of rinsed quinoa with 2 cups of vegetable broth or water. Place it on medium-high heat. Wait for it to boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This helps the quinoa absorb all the liquid. After cooking, take the pot off the heat. Let it sit for 10 minutes to cool. Then, fluff the quinoa with a fork. This makes it light and airy. Next, you’ll prepare the vegetable mixture. In a large mixing bowl, combine the black beans, diced red bell pepper, corn, diced avocado, finely chopped red onion, and roughly chopped cilantro. Make sure to rinse the black beans well first. Gently mix all these ingredients together to combine. This mixture adds great color and texture to your salad. Now, let’s make the dressing. In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lime juice, 1 teaspoon of ground cumin, and a sprinkle of salt and black pepper. Whisk well until the dressing is smooth and combined. This dressing will bring all the flavors together beautifully. It’s time to assemble the salad! Add the cooled quinoa to your vegetable mixture in the bowl. Drizzle the dressing over everything. Gently toss all the ingredients together. Make sure every piece is coated with that tasty dressing. After mixing, taste the salad. You can adjust the seasoning if you like. Add more salt or lime juice to fit your taste. For the best flavor, cover the salad and chill it in the fridge for at least 30 minutes. Chilling helps the flavors meld and taste even better. It’s a simple step that makes a big difference! Enjoy your vibrant Black Bean Quinoa Salad. To make fluffy quinoa, rinse it first. This helps remove bitter saponins. Use two cups of vegetable broth or water for every cup of quinoa. Bring it to a boil and then lower the heat. Cover the pot and let it simmer for about 15 minutes. After cooking, let it rest for 10 minutes. Fluff it with a fork for the best texture. For ripe avocados, look for a slight give when you press them gently. A ripe avocado has a dark skin. Avoid ones that feel mushy or have dark spots. For a zesty kick, add more lime juice. Start with two tablespoons, then taste. If it’s not tart enough, squeeze in more lime juice. You can also sprinkle in some salt or black pepper. This will help balance the flavors. Serve the salad in a big bowl for gatherings. It looks colorful and inviting. You can also use mason jars for individual servings. This adds a fun touch and shows off the bright colors. For garnishing, sprinkle more fresh cilantro on top. Add lime wedges for a pop of color. This also invites guests to add more lime if they want. Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can make it taste bitter. Perfectly Fluffy Quinoa: After cooking, let the quinoa sit covered for a few minutes before fluffing it with a fork. This helps achieve a light and fluffy texture. Customize Your Veggies: Feel free to swap out the vegetables in this salad based on your seasonal preferences or what you have on hand for a personalized touch. Chill for Flavor: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together, enhancing the overall taste. {{image_4}} You can boost the protein in your black bean quinoa salad. Try adding grilled chicken for a hearty touch. Shrimp also works well and adds a nice flavor. If you prefer plant-based options, tofu is a great choice. Just marinate it and sauté until golden. These proteins make the salad more filling and satisfying. Feel free to get creative with your veggies. Cherry tomatoes add sweetness and color. Fresh cucumbers give a nice crunch. Sliced radishes can add a peppery kick. Mix and match your favorites to keep things exciting. The more colorful your salad, the more appealing it becomes! If you love heat, add some spice! Chopped jalapeños can give your salad a kick. You can also sprinkle in chili powder for a warm flavor. Adjust the amount based on your heat preference. Just a little spice can make your dish pop and add depth to the taste. This Black Bean Quinoa Salad stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container. The flavors deepen as it chills. If you notice any excess liquid, just give it a gentle stir. You can freeze this salad, but some ingredients may change texture. The quinoa and black beans freeze well. However, the avocado may turn brown and mushy. If you want to freeze it, leave out the avocado and add it after thawing. Reheating is simple, though not always needed. If you like your salad warm, place it in a pan over low heat. Stir gently to warm it through. You can also microwave it in short bursts. Be careful not to overheat. This can make the salad mushy. Enjoy your meal at your preferred temperature. Yes, you can use other grains. Brown rice works well and adds a nutty taste. Couscous is another great option. It cooks fast and offers a light texture. Just cook them according to package directions. Absolutely! All the ingredients in this salad are vegan. Black beans, quinoa, and veggies make a great mix. You can enjoy this salad without any animal products. It’s a perfect choice for plant-based diets. This salad is easy to make gluten-free. Quinoa is naturally gluten-free, so you are good there. Just ensure that the vegetable broth is gluten-free. Check labels for any hidden gluten in canned items. This black bean and quinoa salad is easy to make and delicious. You start by cooking quinoa and preparing a mix of vegetables. Don't forget to make a tasty dressing! Toss everything together and chill for even better flavor. You can add proteins or change the veggies to suit your taste. Store leftovers in the fridge and enjoy them later. Try this salad for a healthy meal that fits your diet goals. Enjoy making it your own!$

Vibrant Black Bean Quinoa Salad

A colorful and nutritious salad featuring quinoa, black beans, and fresh vegetables, perfect for a light meal or side dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, thoroughly rinsed
2 cups vegetable broth or water
1 can (15 oz) black beans, drained and rinsed well
1 piece red bell pepper, diced into small pieces
1 cup corn (fresh, canned, or frozen)
1 piece ripe avocado, diced
0.25 cup red onion, finely chopped
0.25 cup fresh cilantro, roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
to taste salt and black pepper

Instructions

In a medium-sized pot, combine the thoroughly rinsed quinoa and vegetable broth (or water). Place the pot over medium-high heat and bring to a vigorous boil.
Once the mixture reaches a boil, reduce the heat to low. Cover the pot with a lid and allow it to simmer for about 15 minutes, or until the quinoa absorbs all the liquid and becomes fluffy.
After cooking, remove the pot from heat and let the quinoa sit for around 10 minutes to cool slightly. Fluff it with a fork before using.
In a large mixing bowl, combine the rinsed black beans, diced red bell pepper, corn, diced avocado, finely chopped red onion, and roughly chopped cilantro. Mix gently to combine.
Add the cooled quinoa to the vegetable mixture in the bowl.
In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lime juice, ground cumin, and a sprinkle of salt and black pepper until all the ingredients are well mixed.
Drizzle the prepared dressing over the salad mixture. Gently toss everything together until every ingredient is evenly coated with the dressing.
Taste the salad and feel free to adjust the seasoning with more salt or lime juice to suit your palate.
For best flavor, cover and chill the salad in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully.

Notes

For an appealing presentation, serve the salad in a large bowl, garnished with additional cilantro and lime wedges. Alternatively, layer the salad ingredients in mason jars for individual servings.

Keyword healthy, quinoa, salad, vegan