This salad is fresh, balanced, and easy to prepare.
Quinoa provides a light, nourishing base while black beans add substance.
Bright peppers bring color and gentle sweetness to the bowl.
Fresh cilantro finishes the dish with a clean herbal note.
A simple meal that fits naturally into everyday plant-forward cooking.
Quinoa and Black Bean Salad
Quinoa and black bean salad with yellow and red peppers and fresh cilantro for a simple and refreshing vegetarian dish.
Ingredients
Equipment
small soup pot
Salad Bowl
Cooking Instructions
- Rinse quinoa under cold water.
- Combine quinoa and water in a pot and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- Let quinoa cool slightly and transfer to a large bowl.
- Add black beans, yellow pepper, and red pepper.
- Drizzle olive oil and lime juice over the mixture.
- Season with salt and black pepper and toss gently.
- Sprinkle fresh cilantro on top before serving.
Nutrition
Notes
Cool quinoa before mixing for best texture.
Add avocado for extra richness if desired.
Serve chilled or at room temperature.