Top Navigation

Black Bean and Quinoa Salad

For me, one huge key to eating well is keeping healthy snacks and quick meals prepped and ready to go.

That often means that when I come home from the grocery store, I will wash and chop veggies or fruit so I can easily grab something from the fridge when I’m starving. It’s a LOT easier to open a bag of chips or crackers than it is to wash and slice a red pepper or peel cucumbers or cut up the fresh melon but if I do the work ahead of time, I’m much more inclined to snack on the healthy stuff.

I’ve been trying to get in the habit of making a big batch of quinoa salad on Sunday evenings so I can have a quick, healthy lunch option available for the week. Below is my all-time favorite quinoa recipe. I can usually eat off of this salad for 3-4 days. It’s packed full of wholesome, clean ingredients and the protein in quinoa keeps me full for a long time! Enjoy!

photo (13)

Black Bean and Quinoa Salad

1 can black beans, rinsed and drained
1 red, yellow, or orange pepper, finely chopped
1 small purple onion, finely chopped (or to taste)
6 green onions, white and light green parts only, sliced thin
1/4 – 1/2 cup cilantro, chopped
3 cups cooked quinoa. 
1 chipotle pepper in adobo sauce, minced (I use chipotle powder)
1/4 cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp lime juice (fresh is best)
1 Tbsp soy sauce (gluten-free soy sauce or tamari is necessary to make this gluten-free)
salt to taste

1. Cook quinoa. I use this method every time and have never had a quinoa fail!

2. Chop and dice veggies. Mix with cooled quinoa. Add rinsed/drained beans.

3. Mix olive oil, red wine vinegar, lime juice and soy sauce and pour into quinoa/veggie mixture. Stir well. I add chipotle powder here if I haven’t used a minced chipotle pepper. Chipotle has a lot of heat so go easy at first and add more gradually. Season with salt and pepper.

4. Chill and serve. I like it cold, but it’s good warm too!

5. Enjoy!

Recipe adapted from Food&Wine


, , , , , ,

3 Responses to Black Bean and Quinoa Salad

  1. Cathy August 4, 2014 at 9:34 PM #

    Yum! Definitely going to try this! Thx!

    (Side note: to be be gluten free you would need to leave out the soy sauce or buy specific gluten free soy sauce. My son is gluten free and that is always a hard one to get around!)

    • meredithblase August 4, 2014 at 9:37 PM #

      You are ABSOLUTELY right! I like Tamari as a GF soy sauce replacement but I should be more specific about that. 🙂


  1. What I Ate Wednesday | Meredith Blase - August 6, 2014

    […] left around 11:15AM and knew I’d be gone over the lunch hour so I ate a bowl of Black Bean Quinoa salad left over from dinner the night […]

Leave a Reply