Black Bean and Quinoa Salad with Lime Vinaigrette

By · Reviewed by AislePrompt Editorial · ·

A nutritious and colorful salad combining half the usual quinoa amount with black beans, fresh veggies, and a zesty lime vinaigrette. This latin american-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs dry quinoa, medium red bell pepper, small red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Latin American cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup dry quinoa under cold water. In a small saucepan, combine quinoa with 1 cup water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool slightly.
  2. Step 2: Dice 1/2 medium red bell pepper and finely chop 1/4 small red onion. In a large bowl, combine the cooled quinoa, 1/2 cup drained and rinsed black beans, diced bell pepper, chopped red onion, and 2 tbsp chopped cilantro.
  3. Step 3: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the lime vinaigrette over the quinoa mixture and toss gently to combine all ingredients evenly.
  5. Step 5: Chill the salad for 15 minutes before serving to let flavors meld.

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Frequently asked questions

How long does Black Bean and Quinoa Salad with Lime Vinaigrette take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Bean and Quinoa Salad with Lime Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry quinoa from drying out.

Can I substitute ingredients in Black Bean and Quinoa Salad with Lime Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Bean and Quinoa Salad with Lime Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Black Bean and Quinoa Salad with Lime Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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