High-Protein Black Bean and Quinoa Salad with Avocado

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

A nutrient-packed salad combining black beans and quinoa for a protein-rich meal, brightened with fresh avocado and citrus dressing. This Latin American-inspired high-protein recipe, ready in about 35 minutes, pairs quinoa, water, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 20 min Cook: 15 min Serves 4 Latin American cuisine 400 cal/serving

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Ingredients

1 cup, rinsed quinoa
2 cups water
1 can (15 oz), drained and rinsed black beans
1 large, diced avocado
1 medium, diced red bell pepper
1/4 cup, finely chopped red onion
1/4 cup, chopped cilantro
3 tbsp, freshly squeezed lime juice
2 tbsp olive oil
1/2 tsp, ground cumin
1 tsp salt
1/2 tsp, freshly ground black pepper

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Instructions

Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool slightly.
Step 2: In a large bowl, combine the cooked quinoa, 1 can (15 oz) drained and rinsed black beans, 1 large diced avocado, 1 medium diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
Step 3: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
Step 4: Pour the dressing over the quinoa salad and gently toss to combine. Serve chilled or at room temperature.