This nutritious quinoa black bean salad comes with a warming, creamy garlic and chilli dressing and can be put together in under 15 minutes. Full of protein and veggie goodness it makes a satisfying, nutritious light salad meal.
With a little preparation this quinoa black bean salad can be thrown together in less than 15 minutes. It comes with a creamy garlic and chilli dressing, which gives this salad a gentle heat. This easy quinoa salad works great as a meal on its own as well as accompaniment to burgers or grilled dishes.
Another easy quinoa salad that comes with a healthy, creamy dressing is chicken quinoa salad with spinach.
Quinoa is the perfect salad ingredient. It is light, healthy and tastes delicious in this simple salad. It also adds substance so you can enjoy your salad also as a meal (ideal at lunch time) and not just a side dish.
You can buy pre-cooked, ready to eat quinoa if you are really pressed for time though raw quinoa needs only about 15 minutes to cook. And if you cook a larger batch you can refrigerate it (once cooled) for up to 4 days and incorporate into all sorts of dishes. And not just savoury ones! Try making semi-sweet overnight quinoa, adding it into a cherry crumble or chocolate sweet potato pudding.
Equipment you’ll need
- Measuring cup and spoon
- Small frying pan, blender and jar for the dressing
- Cutting board and knife
- Large bowl and spoon
How to make quinoa black bean salad: step-by-step
1. To prepare the creamy dressing briefly fry the garlic and chilli flakes in 1 tablespoon of oil for a few seconds. This will tone down the sharpness of these ingredients and give this salad a gentle warmth. Place in a bowl to cool.
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2. In a small blender combine with the oil, lemon juice, yogurt, salt to taste and water (2 tablespoons to start with).
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3. Blitz until creamy.
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4. In a large bowl combine the salad ingredients.
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5. Pour over a desired amount of the dressing, scatter lemon zest, season to taste and enjoy!
Top tips for making quinoa and black bean salad
- You can cook the quinoa ahead (according to packet instructions) and once cooled, refrigerate it, covered, for up to 3 days.
- Using beans from a can is more convenient than cooking your own, but you could do either. If you are using the canned variety remember to rinse the beans. If you prefer to use dry beans, soak them in water overnight, then cook until tender (usually 1-1.5 hours).
- Add a third tablespoon of the water into the dressing for a runnier consistency if you prefer.
- Make the dressing ahead and keep in a jar for up to 3 days. Shake before use.
- Add the dressing just before serving.
More quinoa salad recipe ideas
- Zesty Quinoa Salad with Pomelo
- Quinoa Beets Salad with Orange
- Romanesco Quinoa Herb Salad
- Quinoa Roasted Fruit Salad
Check out also this collection of over 15 easy vegan salads.
KEEP IN TOUCH!
If you make this quinoa salad recipe I’d love to know how it turned out! Let me know in the comments section below, your feedback is important to me! Thanks:)
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Quinoa Black Bean Salad with Garlic Dressing
Ingredients
- 1.5 cup cooked quinoa lightly packed
- 1 cup black beans canned, rinsed or cooked (and presoaked overnight)
- 20 cherry tomatoes halved
- 1 large avocado cubed
- 4 tbsp finely chopped fresh cilantro
For the dressing
- 3 garlic cloves finely chopped
- 1.5 tsp chilli flakes
- 7 tbsp olive oil plus another for frying the garlic and chilli flakes
- 3-4 tbsp lemon juice plus zest of 1 lemon
- 2 tbsp thick yogurt/Skyr
- 2-3 tbsp water
- Sea salt to taste
Instructions
- To make the dressing, heat up 1 tablespoon of the oil and fry the chilli flakes and garlic for about 20 seconds on low-medium heat stirring constantly. Transfer the mixture to a small bowl immediately and allow to cool. Combine with the remaining oil, yogurt, lemon juice (not zest), salt to taste and water (start with 2 tablespoons and add more later if needed) and blitz until creamy. Set aside.
- In a large bowl combine the salad ingredients, add the dressing (you may not need to add all of it), lemon zest, season and serve.
Notes
- You can cook the quinoa ahead (according to packet instructions) and once cooled, refrigerate it, covered, for up to 3 days.
- Using beans from a can is more convenient than cooking your own, but you could do either. If you are using the canned variety remember to rinse the beans. If you prefer to use dry beans, soak them in water overnight, then cook until tender (usually 1-1.5 hours).
- Add a third tablespoon of the water into the dressing for a runnier consistency if you prefer.
- Make the dressing ahead and keep in a jar for up to 3 days. Shake before use.
- Add the dressing just before serving.
Nutrition
RECIPE LINK PARTIES
I am bringing this quinoa and black bean salad recipe to Tasty Tuesdays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Thanks, lunch that day was great!
A match made in heaven!