Half-portion Black Bean and Quinoa Salad with Lime Vinaigrette
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 for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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.
Ingredients
- 1/2 cup dry quinoa
- 1/2 cup black beans (canned, drained and rinsed)
- 1/2 medium red bell pepper
- 1/4 small red onion
- 2 tbsp chopped cilantro
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Pour the lime vinaigrette over the quinoa mixture and toss gently to combine all ingredients evenly.
- Step 5: Chill the salad for 15 minutes before serving to let flavors meld.
Frequently asked questions
How long does Half-portion 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 Half-portion 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 Half-portion 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 Half-portion 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 Half-portion 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.
