One-Pot Quinoa and Black Bean Salad with Lime Vinaigrette
A vibrant, protein-rich salad cooked entirely in one pot, featuring quinoa, black beans, and fresh lime dressing. This american-inspired one pot (vegetarian) ready in about 30 minutes pairs rinsed quinoa, water, (15 oz), drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 1 can (15 oz), drained and rinsed black beans
- 1 cup corn kernels
- 1, diced red bell pepper
- 1/4 cup, diced red onion
- 1/4 cup, chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp ground cumin
Instructions
- Step 1: In a medium pot, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Step 2: Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then let cool slightly.
- Step 3: Stir in 1 can drained black beans, 1 cup corn kernels, 1 diced red bell pepper, and 1/4 diced red onion.
- Step 4: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, and 1/2 tsp ground cumin in a small bowl. Pour over quinoa mixture and toss to coat. Stir in 1/4 cup chopped cilantro and adjust seasoning.
Frequently asked questions
How long does One-Pot Quinoa and Black Bean Salad with Lime Vinaigrette take to make?
Total time is about 30 minutes (10 min prep + 20 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 One-Pot Quinoa and Black Bean 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 rinsed quinoa from drying out.
Can I substitute ingredients in One-Pot Quinoa and Black Bean 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 One-Pot Quinoa and Black Bean Salad with Lime 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 One-Pot Quinoa and Black Bean Salad with Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for meal prep. The lime vinaigrette is amazing.
- ★★★★★
This is my new favorite lunch! So easy and flavorful.
- ★★★★☆
The quinoa and black beans were perfectly cooked.
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