Orange and Cilantro Infused Quinoa Salad with Black Beans

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

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 (vegetarian) ready in about 25 minutes pairs rinsed 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.

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

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.

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Frequently asked questions

How long does Orange and Cilantro Infused Quinoa Salad with Black Beans 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 Orange and Cilantro Infused Quinoa Salad with Black Beans?

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 Orange and Cilantro Infused Quinoa Salad with Black Beans?

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 Orange and Cilantro Infused Quinoa Salad with Black Beans 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 Orange and Cilantro Infused Quinoa Salad with Black Beans 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.

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