GF, Vegan & Raw/ RECIPES/ Sides

Quinoa & Black Bean Salad

I love it when I find a recipe that after tasting it, I immediately know it will be a recipe that I will be making and enjoying often.  This is one of those recipes.  A staple.

It uses quinoa, a grain (a seed, actually) that is gluten free and high in protein.  Quinoa contains all 9 essential amino acids making it a complete protein. The addition of beans in this recipe makes it super healthful and full of protein.  It is a great example of how plant foods can be filling and make a full meal.

Quinoa is super easy to prepare.  It is very much like making rice, 2 parts liquid to one part quinoa.  The only difference is that you need to rinse quinoa to avoid a slight bitter taste.

Quinoa is super mild in flavor, and ends up taking on whatever flavor you add to it, again, much like rice.

Quinoa & Black Bean Salad
Yield: 10 servings
1 teaspoon vegetable oil {I used coconut oil}
1 onion, chopped
1 red bell pepper, diced
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa {I used red quinoa}
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro {I skipped this}
Heat the oil in a medium saucepan over medium heat.  Add the onion and pepper, and saute until lightly browned.  Mix in the garlic and heat until fragrant, about 30 seconds.  Stir in the quinoa, then pour in the vegetable broth.  Season with cumin, cayenne pepper, salt, and pepper.  Cover, reduce heat to low, and simmer for 20 minutes.
Stir in the frozen corn and continue to simmer about 5 more minutes, until heated through.  Remove from the heat and stir in the black beans and cilantro.  Serve warm or cold.

This recipe can be eaten warm, at room temperature, or cold.  It makes the perfect pot luck dish, and a great grain salad to keep in the refrigerator for a quick and filling lunch.

I like to take it to go in a small mason jar, and eat it outside, sitting in the springtime sun while writing.

Try it!  Let me know what you think.

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    • Meredith
      March 16, 2016 at 12:00 pm

      This was REALLY good. Thanks for sharing.

      • AmyNewNostalgia
        March 16, 2016 at 12:06 pm

        So glad you enjoyed it!

  • Anonymous
    April 20, 2014 at 6:31 pm

    It makes 10 servings, but how big is a serving?

  • Anna
    May 11, 2012 at 4:36 pm

    Mmmmmmm! Sounds delicious, thanks Amy!


  • Anonymous
    May 11, 2012 at 6:32 pm

    This sounds awesome, I might have to make it tomorrow! How long do you think it’s good for in the fridge? Love your blog Amy, you post the best recipes!

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