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+ servings

Black Bean and Quinoa Salad


  • 2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
  • ½ cup olive oil
  • 1 tsp ground cumin
  • 1 clove garlic, pressed, grated or finely chopped
  • 2 Tbsp lime juice (fresh is best)
  • 1 tsp fine sea salt
  • ¼ tsp cayenne pepper (more or less, depending on your tolerance for heat)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 red bell pepper, chopped (about 1 cup)
  • 6 green onions, white and part of the greens chopped (~ 1 cup)
  • 1 handful cilantro, rough chopped (~ ⅓ cup)


  • Prepare the quinoa.
  • While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne (if using) together in the bottom of a large bowl to let the flavors marry while you chop the veggies.
  • Rinse and drain the black beans, then chop the veggies; the key is to make the veggies about the same size as the beans.
  • Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing.
  • The quinoa can be warm, room temp, or cold when you make the dish. Regardless, give it a while to sit in the fridge to let the flavors meld a bit.