This salad is fresh, balanced, and easy to prepare.
Quinoa provides a light, nourishing base while black beans add substance.
Bright peppers bring color and gentle sweetness to the bowl.
Fresh cilantro finishes the dish with a clean herbal note.
A simple meal that fits naturally into everyday plant-forward cooking.
This recipe is part of our Tomato Recipes Guide, where you can explore simple ways to cook with fresh tomatoes.
Quinoa and Black Bean Salad
Quinoa and black bean salad with yellow and red peppers and fresh cilantro for a simple and refreshing vegetarian dish.
Ingredients
Equipment
small soup pot
Salad Bowl
Cooking Instructions
- Rinse quinoa under cold water.
- Combine quinoa and water in a pot and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- Let quinoa cool slightly and transfer to a large bowl.
- Add black beans, yellow pepper, and red pepper.
- Drizzle olive oil and lime juice over the mixture.
- Season with salt and black pepper and toss gently.
- Sprinkle fresh cilantro on top before serving.
Nutrition
Notes
Cool quinoa before mixing for best texture.
Add avocado for extra richness if desired.
Serve chilled or at room temperature.