Quinoa Black Bean Salad

A bowl of black bean quinoa salad with squeezed lime halves and a small bowl of red onions to the side.

3 from 2 votes

You're going to love the flavorful, colorful, full of life, and healthy goodness of this Black Bean Quinoa Salad. It's packed with plenty of veggies and a simple dressing that takes just a few minutes to make!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 117kcal

Author: Kadee & Desarae

Ingredients

1 cup dried quinoa
1 ¼s cups broth I prefer vegetable broth
1 tomato
⅓ cup red bell pepper
⅓ cup yellow bell pepper
⅓ cup green bell pepper
⅓ small red onion
¾ cup feta cheese
1 cucumber
1 avocado
2 stals celery
15 ounce can black beans drained and rinsed, or 1 ½ cups cooked
salt and pepper to taste
juice of one-two limes

Instructions

Cook quinoa in broth. Set aside to cool. Use the directions on the package or check out our Instant Pot Quinoa recipe.
Drain can of black beans, then rinse. Finely chop all veggies.
Toss together all chopped ingredients, black beans, and cooke quinoa.
Mix with fresh lime juice and add salt and pepper to taste.
Top with avocado and feta cheese. Enjoy!

Notes

Let It Sit After Mixing. This avocado quinoa salad is better if you let the ingredients marry together. This means stirring everything together and letting it sit. The variety of flavors will mix and infuse with each other to create a truly unique deep flavor.
Storing. Pack up leftovers in an airtight container and store in the fridge for up to three days. It's not recommended to freeze it.
Keep Avocado From Browning. Wait to add the avocado until just before serving. If that's not possible then I recommend squeezing some extra lime juice directly over the avocado. The citric acid will slow down the process of it turning brown.
Instant Pot Quinoa. To cook the quinoa in a pressure cooker add 1 cup quinoa, 1 ¼ cups broth, cook for 1 minute, and then 4-10 min natural release.

Nutrition