Half-Size Vegan Black Bean and Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant cold salad featuring cooked quinoa and black beans dressed in a tangy lime vinaigrette with fresh veggies for a nutritious vegan meal. This latin american-inspired vegan ready in about 25 minutes pairs quinoa, rinsed, water, black beans, cooked and drained for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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. 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 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small saucepan, combine 1/2 cup rinsed quinoa and 1 cup 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 tender. Remove from heat and fluff with a fork, then let cool to room temperature.
  2. Step 2: In a large bowl, combine 1/2 cup cooked black beans, 1/2 cup halved cherry tomatoes, 1/4 cup diced red bell pepper, and 2 tbsp chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp cumin powder, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
  4. Step 4: Add the cooled quinoa to the bowl with vegetables and beans, pour the dressing over, and toss gently until everything is evenly coated.
  5. Step 5: Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Half-Size Vegan Black Bean and Quinoa Salad 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-Size Vegan Black Bean and Quinoa Salad?

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 quinoa, rinsed from drying out.

Can I substitute ingredients in Half-Size Vegan Black Bean and Quinoa Salad?

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-Size Vegan Black Bean and Quinoa Salad 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.

What goes well with Half-Size Vegan Black Bean and Quinoa Salad?

Latin American vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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