War Memorial Black Bean and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and nutritious quinoa salad with black beans, fresh vegetables, and a zesty citrus vinaigrette inspired by the dedication and unity symbolized by war memorials. This mediterranean-inspired vegetarian (gluten free) ready in about 30 minutes pairs quinoa (uncooked), water, red bell pepper (diced) 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  2. Step 2: In a large mixing bowl, combine 1 cup cooked and rinsed black beans, 1/2 cup diced red bell pepper, 1/2 cup 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 1/4 cup fresh orange juice, 2 tablespoons fresh lime juice, 3 tablespoons olive oil, 1/2 teaspoon ground cumin, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the dressing is emulsified and bright.
  4. Step 4: Add the cooled quinoa to the vegetables, then pour the citrus vinaigrette over everything and toss gently until all ingredients are evenly coated.
  5. Step 5: Refrigerate the salad for at least 30 minutes to allow flavors to meld, then serve chilled or at room temperature as a healthy, vibrant side or light main dish.

Frequently asked questions

How long does War Memorial Black Bean and Quinoa Salad with Citrus 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 War Memorial 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 (uncooked) from drying out.

Can I substitute ingredients in War Memorial 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 War Memorial 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 War Memorial Black Bean and Quinoa Salad with Citrus Vinaigrette gluten free?

Yes — this recipe is tagged 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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