Quinoa and black bean salad


  • 1 cup uncooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro
  • 1 avocado, diced
  • 1 lime, juiced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste


  1. Rinse the quinoa and add it to a pot with 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes or until the water is absorbed and the quinoa is tender. Fluff the quinoa with a fork and let it cool.
  2. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro.
  3. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
  4. Pour the dressing over the quinoa mixture and stir to combine.
  5. Add the diced avocado and gently toss to combine.
  6. Serve the quinoa and black bean salad immediately or chill in the refrigerator for at least 30 minutes before serving.

Calorie breakdown (per serving):

  • Calories: 335
  • Protein: 10g
  • Carbs: 46g
  • Fat: 14g
  • Fiber: 12g