Black Bean Quinoa Salad
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Black Bean Quinoa Salad

5/5 - (6 votes)

Black Bean Quinoa Salad is a quick and easy salad recipe where quinoa pairs with black beans and loaded with fresh vegetables and tossed in a spicy olive oil-lime dressing. It’s loaded with a complete source of plant-based protein which makes this the perfect lunchbox or weekday meal and is naturally gluten-free.

If you’ve never made quinoa before, it’s easy to make and cooking is somewhat similar to rice. Quinoa is rich in fiber, minerals, antioxidants and all nine essential amino acids, making it one of the healthiest and most nutritious foods.

Healthy recipes don’t need to be boring. In fact healthy recipes like this are actually some of my favorite. Can you believe I crave for this salad. Yes you heard it right it is my go to when I am craving good, healthy food.

This quinoa salad is ultra satisfying, absolutely delicious, fresh, filling, and so flavorful. The veggies work so well with the quinoa and the dressing goes perfectly with everything else. This salad is a complete meal in a single bowl and can be made ahead of time.

Quinoa salad is incredibly easy to make, in just about 25-30 minutes. While quinoa is getting cooked you can chop all the veggies and make your dressing and till the time quinoa is done you just need to toss everything together and just sit and relax with the bowl full of crunchy, flavorful, satisfying salad in your lunch or dinner.

The salad is very simple to make and is pretty adaptable to whatever you have in the fridge. I have added avocado, tomato, spring onion greens, green capsicum, red capsicum. Along with boiled kidney beans I have also added boiled chickpea to add more protein to my diet.

If you are bored of eating regular salad and would like to try something new, healthy, delicious, and full of nutrients salad then I will recommend trying this recipe. You will definitely love it.

Do try other recipes:

Preparation Time: 10mins  ∏  Cooking Time: 20mins  ∏  Servings: 2-3

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Salad

For Salad Dressing

How to make Tortilla Salad Bowl:

Cook Quinoa

Step1: Before boiling quinoa, wash it couple of times with water to remove any dirt.

Step2: Rinse it well in a fine mesh colander and let all of the water drain.

Step3: Add the rinsed quinoa to a pot/pan and add double the amount of water or veggie stock. Here I have used 1 cup of water for 1/2 cup of dry quinoa.

Step4: Add salt as per taste. Adding little salt at this stage will give nice flavor to the quinoa.

Step5: Cover the pot with lid and let it cook for 15-18 minutes on low-medium flame.

Step6: After 15 minutes check the quinoa, stir with a spoon. Cook until all of the liquid is absorbed and the little “tail” of the quinoa has sprouted out. Once done turn off the flame.

Step7: Let it sit and cool down till its little warm. Using a fork stir it to fluff it.

Step8: While the quinoa is cooking, chop all the veggies as per your choice. In this recipe I have added avocado, onion, tomatoes, spring onion greens, fresh coriander leaves, red and green bell pepper.

Make Dressing

Step9: In a mixing bowl, combine all dressing ingredients: 2 teaspoon olive oil,1 teaspoon lemon juice, 2-3 garlic clove (minced), 1/4 teaspoon cumin powder, 1/4 teaspoon black pepper powder, 1/4 teaspoon honey or sugar, 1/2 teaspoon tomato ketchup and salt as per taste. You may also add 1/4 teaspoon Kashmiri red chili powder if you like.

Step10: Whisk until well combined. Taste and adjust the seasoning.

Make Salad  

Step11: Add boiled black beans (kidney beans) and chickpea to the dressing.

Step12: Add quinoa to the bowl and mix well.

Step13: Finally add all the chopped veggies to the quinoa. Mix until well combined. I recommend chilling it for at least 30 minutes before serving for best flavor.

Step14: Black Bean Quinoa Salad is ready. Enjoy!


  • To cook the quinoa in the Instant Pot, combine the quinoa and water in the bottom of the pot. Secure the lid and move the steam release valve to Sealing, then use the Manual or Pressure Cook button to cook at high pressure for 1 minute. Let the pressure naturally release for 15 minutes.
  • You can cook quinoa ahead and keep well in an airtight container in the fridge for up to 3-4 days.
  • You can also add cucumber, olives, crumbled feta cheese etc.
  • If you aren’t planning on finishing this salad all in one day, I’d recommend keeping the dressing and veggies separate from the salad and only dressing what you’ll be eating.


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