This quick and easy vegan quinoa salad with black beans is refreshing, delicious and good for you. It mixes juicy cucumbers, crisp red pepper and spring onions with protein-packed quinoa and black beans for a healthy lunch or light dinner.
Can a salad be exciting? I think it can be. Forget about mixing your greens with carrots and corn. This quinoa salad takes things to a whole new level with only 5 ingredients. That’s it.
How to Make Quinoa Salad with Black Beans
Step One – Cook Quinoa
Cook the quinoa, then let it cool for a few minutes. Fluff it up with a fork.
Step Two – Add the Veggies
Mix cooked quinoa, spring onions, red bell pepper, cucumber and black beans in a large serving bowl.
Step Three – Prepare the Dressing & Toss
In a small bowl or jar prepare the dressing by combining olive oil, apple cider vinegar, minced garlic, agave syrup and salt.
Drizzle the dressing on top, and toss until the salad is evenly coated.
Quinoa Salad FAQs
Is Quinoa Salad Healthy?
Quinoa is becoming increasingly popular, and for a good reason. It’s often referred to as a superfood or a supergrain, because it’s a great source of high-quality protein and fibre, as well as iron and potassium.
One serving of this quinoa salad has 242 calories, and is a good source of plant-based protein, fibre, potassium, vitamins A and C, and iron.
How Long Does It Keep?
You can keep this salad stored in an airtight container in the fridge for up to 4 days. It’s best to store the salad separately from the dressing, and then add the dressing right before you’re ready to serve.
Keep the dressing in a sealed jar and it can last for weeks. You can make a larger batch and then simply keep it in the fridge for whenever you need it.
More Veggies in a Bowl
Quinoa Salad with Black Beans
Ingredients
- ½ cup (85g) quinoa, uncooked
- 2 spring onions (white and green bits), chopped
- 1 red bell pepper, chopped
- 1 small cucumber, chopped
- 1 cup (170g) cooked or canned black beans
Dressing
- 3 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon agave syrup
- Pinch of salt
Instructions
- To cook the quinoa, combine the rinsed quinoa with 1 cup water in a medium saucepan. Bring it to a boil over medium-high heat, then reduce to low heat and let it simmer for about 15 minutes. The quinoa should absorb all of the water. Remove from heat, cover, and let the quinoa rest for a few minutes to cool and fluff up.
- In the meantime, combine spring onions, red bell pepper, cucumber and black beans in a large serving bowl. Set aside.
- In a small bowl or jar, combine the olive oil, apple cider vinegar, minced garlic, agave syrup and salt.
- Once the quinoa has cooled, fluff it up with a fork, and transfer it to the serving bowl. Drizzle the dressing on top, and toss until the mixture is evenly coated. Serve right away, or store it in the fridge for up to 4 days.
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