Red Quinoa and Black Bean Salad

Last week I made a big batch of Red Quinoa and Black Bean Salad and ate it all week for lunch! It was so simple and really REALLY good!

What is quinoa?


Quinoa (keen-wah) is an ancient Incan grain that comes in both white and red colors. Quinoa has the most complete amino acid profile of all grains meaning it has all of the essential amino acids needed for building bones, strengthening muscles and maintaining healthy blood and skin. Quinoa is rich in fiber, iron, B vitamins, and protein – making it a great protein alternative for vegans.

How do I cook it?
Quinoa is cooked in a similar manner as rice Simply use 1 part quinoa to 2 parts water. Boil the water, add the quinoa, and simmer for 10-15 minutes.

When do I use it?
Quinoa can be substituted for rice, barley, or bulgur (just to name a few) in any recipe. It works best in salads, soups, stews, and side dishes. Quinoa is a delicious gluten-free, heart healthy, whole grain that you’ve got to try if you haven’t already!

Red Quinoa and Black Bean Salad Recipe (from Oh She Glows)

vegetarian, vegan, gluten-free, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free


For Salad:

  • 1 cup uncooked red quinoa (while also works)
  • 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 corn (drained and rinsed)
  • 1 avocado, chopped into 1-inch pieces

For Dressing:

  • Juice from 2 limes
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 garlic glove, minced
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup olive oil
  • 1/2 tsp ground cumin

Cook 1 cup quinoa according to package directions (or use instructions above). While this is cooking, mix the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients. Allow the quinoa to cool for about 5 minutes and fluff with a fork. Add the quinoa to the vegetables and pour dressing over it. Refrigerate before serving.


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