Census-Style Harvest Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, nutrient-packed quinoa salad inspired by the diverse cultural influences of the U.S. population, featuring seasonal vegetables and spices. This global fusion-inspired vegetarian (vegetarian) ready in about 50 minutes pairs quinoa, (15 oz) black beans, diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 cup quinoa
• 1 can (15 oz) black beans
• 1/2 cup, diced red onion
• 1/2 cup, diced cucumber
• 1/2 cup, halved cherry tomatoes
• 1/2 cup, diced avocado
• 1 lime
• 1/4 cup, chopped cilantro
• 2 tbsp olive oil
• 1 tbsp raspberry vinegar

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
2. Step 2: In a bowl, mash 1 can black beans with a fork until slightly chunky. Fold in 1/2 cup diced red onion, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, and 1/2 cup diced avocado.
3. Step 3: In a separate jar, whisk together 2 tbsp olive oil, 1 tbsp raspberry vinegar, and the juice of 1 lime. Pour over the salad and toss to coat. Garnish with 1/4 cup chopped cilantro before serving.