Quinoa bean salad is a vibrant, protein-packed dish that’s as nourishing as it is delicious. Combining fluffy quinoa with hearty beans, crisp vegetables, and a zesty citrus dressing, this salad is perfect for a light lunch, a side dish, or a potluck favorite. It’s quick to prepare, naturally gluten-free, and easily customizable with your favorite ingredients. Packed with flavor and nutrients, this salad is a go-to recipe for healthy and satisfying meals.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 1/4 cup olive oil
- 3 tbsp fresh lime juice (about 1 lime)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional: 1 avocado, diced, or 1/4 cup crumbled feta cheese for garnish
Instructions
- Cook the quinoa: In a medium saucepan, combine the quinoa and water or broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and let cool.
- Prepare the vegetables: While the quinoa cools, dice the bell pepper, halve the cherry tomatoes, and chop the onion and parsley or cilantro.
- Make the dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Taste and adjust the seasoning as needed.
- Combine the salad: In a large mixing bowl, combine the cooled quinoa, black beans, chickpeas, bell pepper, tomatoes, onion, and parsley or cilantro. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve: Transfer the salad to a serving dish and top with avocado or feta cheese if desired. Serve immediately or chill in the refrigerator for an hour to let the flavors meld.
