Cilantro-Lime Quinoa Salad with Black Beans and Avocado

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing and nutritious gluten-free quinoa salad tossed with black beans, ripe avocado, fresh cilantro, and a zesty lime dressing. This Mexican-inspired gluten-free recipe (vegetarian), ready in about 25 minutes, pairs quinoa, rinsed, water, canned black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 4 Mexican cuisine 320 cal/serving

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Ingredients

1 cup quinoa, rinsed
2 cups water
1 can (15 oz) canned black beans, drained and rinsed
1 medium ripe avocado, diced
1/2 cup fresh cilantro, chopped
3 tbsp lime juice
2 tbsp olive oil
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp black pepper
2 stalks green onions, thinly sliced

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Instructions

Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Step 2: In a large bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper to create the dressing.
Step 3: Add the cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1 diced ripe avocado, 1/2 cup chopped fresh cilantro, and 2 thinly sliced green onions to the bowl with the dressing. Toss gently to combine all ingredients, ensuring the avocado remains in chunks.
Step 4: Serve chilled or at room temperature as a light main dish or side salad.