Quinoa and Black Bean Salad Recipe

This is one my favorite grain salads, and it’s especially perfect when all the summery vegetables are still available at the farmers market! A healthy mix of whole grains, vegetables, fiber and protein that makes a lovely lunch or a delicious dinner addition. It’s simple to make and keeps well so you can eat it for several days. Bon Appetit!


Quinoa and Black Bean Salad (serves 8)


  • 1 cup uncooked quinoa

  • 2 cups vegetable broth

  • 2-15 ounce cans black beans

  • 3 stalks celery, chopped

  • 1 cucumber, chopped (skin off or on)

  • 1 red pepper, chopped

  • 2 medium tomatoes, diced

  • 1/2 cup chopped cilantro

  • 1 jalepeno, diced

  • 3 green onions, finely sliced;

  • Juice from 1 lime (or more to taste)

  • 1 TBS olive oil

  • Salt, pepper and cumin to taste

Bring vegetable broth to a boil (or you can use water).  Add quinoa and cook until done, about 15-20 minutes.  Allow to cool to room temperature.  Transfer quinoa to a large bowl.  Add remaining ingredients and toss to mix.  Serve at room temperature or chilled.