Half-Servings Black Bean and Quinoa Salad with Citrus Vinaigrette
A refreshing salad combining half a cup of cooked quinoa and black beans, tossed in a bright citrus dressing for a light and nutritious meal. This latin american-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs dry quinoa, cooked, drained and rinsed black beans, diced red bell pepper 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 320 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.
Ingredients
- 1/2 cup dry quinoa
- 1/2 cup cooked, drained and rinsed black beans
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped cilantro
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tsp honey
- 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, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool.
- Step 2: In a large bowl, combine the cooled quinoa, 1/2 cup cooked black beans, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro.
- Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the citrus vinaigrette over the quinoa mixture and toss gently to combine.
- Step 5: Chill salad for 20 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Half-Servings Black Bean and Quinoa Salad with Citrus 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-Servings Black Bean and Quinoa Salad with Citrus 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-Servings Black Bean and Quinoa Salad with Citrus 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-Servings Black Bean and Quinoa Salad with Citrus 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-Servings Black Bean and Quinoa Salad with Citrus 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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