Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Black Bean Quinoa Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 25 reviews

This vibrant Black Bean Quinoa Salad is a refreshing, protein-packed dish perfect for a healthy lunch or a flavorful side. Featuring fluffy quinoa cooked in vegetable broth, black beans, fresh cilantro, and crumbled cotija cheese, all tossed in a zesty lime vinaigrette, it offers a perfect balance of textures and tastes with a hint of sweetness from honey.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • 1/4 cup lime juice (about 1 lime)
  • 1/4 cup olive oil + 1 Tbsp.
  • 1 shallot (about 3 Tbsp. minced)
  • 1 Tbsp. honey
  • 1/2 tsp. sea salt
  • 1/8 tsp. black pepper

Salad

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth (optional, can use water)
  • 2 15–oz. cans black beans
  • 1/2 cup sliced green onion
  • 1 cup chopped cilantro
  • 1 cup crumbled cotija cheese

Instructions

  1. Cook Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  2. Make Vinaigrette: While quinoa cooks, prepare the dressing by adding lime juice, olive oil, minced shallot, honey, sea salt, and black pepper to a large bowl. Whisk vigorously until the mixture is emulsified and well combined.
  3. Prep Other Ingredients: Drain and rinse the black beans thoroughly. Chop the cilantro finely. Crumble the cotija cheese if not already crumbled.
  4. Assemble Salad: Fluff the cooked quinoa gently with a fork and transfer it to the bowl with the vinaigrette. Add the drained black beans, chopped cilantro, sliced green onions, and crumbled cotija cheese. Toss everything together carefully until all ingredients are well incorporated and coated with dressing.
  5. Chill: Refrigerate the salad for at least one hour before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

  • If you prefer a spicier dressing, add a pinch of cayenne pepper or chopped jalapeño to the vinaigrette.
  • For a vegan version, omit the cotija cheese or substitute with a plant-based cheese alternative.
  • The salad can be prepared a day ahead and stored covered in the refrigerator for up to 2 days.
  • Use water instead of vegetable broth for a milder quinoa flavor or if broth is unavailable.
  • Adjust salt and honey in the dressing to taste depending on preferred sweetness and saltiness levels.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://flavorhug.com/black-bean-quinoa-salad-recipe/