Orange and Cilantro Infused Quinoa Salad with Black Beans

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A fresh and vibrant quinoa salad tossed with black beans, orange segments, and chopped cilantro for a balanced and protein-packed vegetarian dish. This Latin American-inspired vegetarian recipe, ready in about 25 minutes, pairs Quinoa, Water, Black beans, cooked for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup Black beans, cooked
• 1 cup Fresh orange segments
• 1/2 cup, chopped Fresh cilantro
• 2 stalks, thinly sliced Green onion
• 3 tbsp Extra virgin olive oil
• 2 tbsp Fresh lime juice
• 1/2 tsp Ground cumin
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: In a large bowl, combine 1 cup cooked black beans, 1 cup fresh orange segments, 1/2 cup chopped fresh cilantro, and 2 thinly sliced green onions.
3. Step 3: Whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Add cooled quinoa to the bean and orange mixture. Pour dressing over salad and toss gently until everything is evenly coated.
5. Step 5: Chill the salad for 20 minutes before serving to allow flavors to meld.