Go Back
+ servings
Print Recipe
5 from 1 vote

Quinoa Salad with Black Beans

Beat the heat with quinoa!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 12 servings
Calories: 117kcal

Ingredients

  • 1 cup dried quinoa
  • 1 ¼ cups broth I prefer vegetable broth
  • 1 tomato
  • cup red bell pepper
  • cup yellow bell pepper
  • cup green bell pepper
  • small red onion
  • ¾ cup feta cheese
  • 1 cucumber
  • 1 avocado
  • 2 stalk of celery
  • 1 can black beans drained and rinsed
  • salt and pepper to taste
  • juice of one-two limes

Instructions

  • Cook quinoa in broth. Set aside to cool.
  • Drain can of black beans, then rinse.
  • Finely chop all veggies.
  • Toss together all chopped ingredients
  • Mix with fresh lime juice
  • Salt and pepper to taste
  • Top with avocado and feta cheese
  • *to cook quinoa in pressure cooker add 1 cup quinoa, 1 ¼ cups broth, cook for 1 minute and 4-10 min natural release.

Notes

CAN I MAKE THIS SALAD A HEAD OF  TIME? 

YES! This is a great salad for eating for days. You can do this two ways
  1. cut all veggies (excluding avocado) and keep the quinoa separate from the veggies. Toss together 30-60 minutes before serving
  2. Toss it all together. Make  sure to either smother the avocado with lime juice OR keep the avocado separate and just add when serving. 

DO I NEED A DRESSING FOR THIS SALAD? 

The lime with some salt and pepper tie everything together. Each vegetable is full of juices so the salad is not dry at all. If you do want to make it a little extra fancy then I recommend making this CREAMY CILANTRO DRESSING. You'll literally lick the jar it is so good. 

Nutrition

Calories: 117kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 264mg | Fiber: 3g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 1mg