Quinoa and Black Bean Salad

Quinoa and black bean salad is a flavorful and healthy dish that is perfect for a light lunch or dinner. It’s a great way to use quinoa and black beans, which are both high in protein and fiber. The dish is made by cooking quinoa and black beans and then mixing them with vegetables such as bell peppers, cucumber, and tomatoes and a delicious dressing. The salad can be served cold or at room temperature, making it a great option for picnics, potlucks, or meal prep.


  • 1 cup quinoa
  • 2 cups water
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • Salt and pepper, to taste


  1. Rinse quinoa in a fine-mesh strainer and drain.
  2. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat, and simmer for about 20 minutes or until the quinoa is tender and the water has been absorbed.
  3. Remove from heat and let it cool.
  4. In a large bowl, combine the cooked quinoa, black beans, bell peppers, cucumber, tomatoes, and cilantro.
  5. In a small bowl, whisk together the olive oil, red wine vinegar, honey, cumin, salt and pepper.
  6. Pour the dressing over the quinoa mixture and toss to coat.
  7. Taste and adjust the seasoning as needed.
  8. Serve the salad cold or at room temperature.

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