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Quinoa Bean Salad

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A vibrant quinoa bean salad that’s packed with crunch, flavor, and nutrition, perfect for meal prep or a light lunch.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 can chickpeas (garbanzo beans), rinsed and drained
  • Bell peppers (any color), diced
  • Cucumber (English or Persian preferred), diced
  • Red onion, finely diced
  • Cherry or grape tomatoes, halved or quartered
  • Fresh corn cut from the cob or thawed frozen corn or well-drained canned corn
  • Fresh parsley, chopped
  • Fresh cilantro, chopped
  • Good quality olive oil
  • Apple cider vinegar or red wine vinegar
  • Fresh lemon juice
  • Fresh garlic, minced
  • Cumin
  • Chili powder (optional)
  • Salt
  • Freshly ground black pepper

Instructions

  1. Rinse the quinoa thoroughly under cold water.
  2. Combine quinoa with water or broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  3. Remove from heat and let sit, covered, for an additional 5 minutes. Then fluff it with a fork and allow to cool.
  4. While the quinoa cools, rinse the black beans and chickpeas, and dice your bell peppers, cucumber, and red onion. Halve or quarter the cherry tomatoes.
  5. Chop the fresh parsley and cilantro.
  6. Whisk together the olive oil, vinegar, lemon juice, minced garlic, cumin, optional chili powder, salt, and pepper until blended.
  7. Combine the cooled quinoa, drained beans, all the diced vegetables, and herbs.
  8. Pour the dressing over the salad and toss gently to coat.
  9. Cover and refrigerate for at least 1 hour before serving.

Notes

This salad can last up to 5 days in an airtight container in the refrigerator. Stir before serving as components may settle.

Nutrition

Find it online: https://tashirecipez.com/quinoa-bean-salad-stays-fresh-for-days/

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