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Addicting Black Bean & Quinoa Salad

5 from 3 votes
This quinoa-bean salad is perfect for spring and summer! Refreshing with a bit of lime juice, light and delicious - yet filling since it contains all nine essential amino acids, making it your perfect post-workout meal! I make this literally EVERY week and it is one of my favorite make-ahead go-to lunch recipes! I hope you enjoy it as much as I do!
Print Recipe
Servings: 6
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup Quinoa (rinsed using fine-mesh strainer)
  • 3/4 Tsp Sea salt
  • 3 Cups Loosely packed, finely chopped kale, stems removed
  • 1 Red bell pepper
  • 1 Jalapeno chili pepper (finely chopped) *Wear plastic gloves when handling
  • 1/2 Small red onion, chopped (Soaked - see notes)
  • 1 Can 15 oz Black beans, rinsed and drained
  • 1/3 Cup Lime juice (3 or 4 limes)
  • 1/3 Cup Olive Oil
  • 1 Avocado
  • 1/2 Cup Toasted pumpkin seeds
  • 1/2 Cup Feta cheese, or chopped olives

Equipment

  • 1 Large Bowl

Method
 

  1. Cook one cup of quinoa according to the directions on the package, adding in 1/2 tsp of the salt
  2. Once quinoa has cooked, transfer to a large salad bowl, fluff and let it cool
  3. Once cool, add the kale, red bell pepper, Chile pepper, onion, black beans, lime juice, oil, and remaining 1/4 salt and toss to combine all ingredients
  4. Taste, adding any additional salt, if needed. Chill in fridge until ready to serve.
  5. Just before serving, top with avocado slices, pumpkin seeds, cheese, or olives. I also like to add in a few raisins for a little sweetness, and a dollop of hummus on the side with some crackers or chips for added crunch!

Notes

If you don't want the bite or aftertaste of raw onion, soak the chopped onion in a small bowl of cold water for about 10 minutes, then drain and add to salad!