Low-Sodium Black Bean and Quinoa Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad combining fluffy quinoa, black beans, fresh vegetables, and a zesty citrus vinaigrette with minimal sodium. This latin american-inspired salads (low sodium, vegetarian) ready in about 25 minutes pairs quinoa, rinsed, water, medium red bell pepper, diced 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 280 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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. Fluff with a fork and let cool.
  2. Step 2: In a large bowl, combine the cooled quinoa, 1 can (15 oz) rinsed black beans, 1 diced red bell pepper, 1 diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp lime juice, 1 tbsp honey, 3 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp black pepper until emulsified and bright.
  4. Step 4: Pour the citrus vinaigrette over the quinoa mixture and toss gently to combine. Chill for at least 30 minutes before serving to let flavors meld.

Frequently asked questions

How long does Low-Sodium 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 Low-Sodium 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 quinoa, rinsed from drying out.

Can I substitute ingredients in Low-Sodium 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 Low-Sodium Black Bean and Quinoa Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Low-Sodium Black Bean and Quinoa Salad with Citrus Vinaigrette low sodium?

Yes — this recipe is tagged low sodium, 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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