War Memorial Black Bean and Quinoa Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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. 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 quinoa (uncooked)
• 2 cups water
• 1 cup black beans (cooked or canned, drained and rinsed)
• 1/2 cup red bell pepper (diced)
• 1/2 cup cucumber (diced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)
• 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
• 1/4 teaspoon black pepper

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.