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bowl of summer veggie quinoa black bean salad with lime dressing

Quinoa Black Bean Salad with Lime Dressing

Tami McBride
Try this quinoa black bean salad recipe with fresh spinach, sauteed veggies (zucchini, peppers, onions), and zesty cumin lime dressing. Garnish with avocados, cotija cheese, and pepitas.
5 from 3 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Side Dish
Cuisine Salad
Servings 8 cups
Calories 130 kcal

Ingredients
  

  • 1 cup of chicken or vegetable broth
  • ½ cup of water
  • ¾ cup white quinoa
  • 3 ounces of baby spinach cut into thick strips
  • 1 pint of cherry or grape tomatoes sliced in half
  • 2 tablespoons of extra virgin olive oil
  • ½ cup of red onion finely diced (about 1 small)
  • 3 garlic cloves minced
  • 1 poblano pepper seeds removed and diced (about ½ cup)
  • 1 red bell pepper diced (about 1 generous cup)
  • 1 medium zucchini cut into thin half moons
  • 1 15 ounce can of black beans, drained and rinsed (or 1⅓ cup of homemade black beans)

Lime Dressing

  • 2 limes juiced (about ¼ cup)
  • 1 tablespoon of white wine vinegar
  • ½ shallot diced
  • 2 teaspoons of garlic powder
  • 1 teaspoon of ground cumin
  • ½ teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • ½ to 1 teaspoon of cayenne pepper or more to taste.
  • 1 tablespoon of honey
  • ¼ teaspoon of black pepper
  • ½ to 1 teaspoon of salt or to taste
  • ⅓ cup of extra virgin olive oil

Garnishes

  • 1 avocado sliced
  • 3 tablespoon of pepitas shelled pumpkin seeds
  • 2 ounces of Cotija or feta cheese crumbled
  • ½ cup of cilantro chopped

Instructions
 

  • STIR the dry quinoa for 5 minutes in a saucepan over medium-high heat as it toasts.
  • POUR in the broth, water, and generous pinch of salt. Cover the pan and bring to a boil.
  • LOWER the temperature to medium-low heat and simmer for 15 to 20 minutes. Don’t overcook. You want the quinoa to have a firmer texture in this salad.
  • REMOVE from the heat and fluff with a fork. Set aside.
  • CUT the spinach into ribbons and slice the cherry tomatoes in half. Set aside.
  • MINCE the garlic and dice the onions, poblano pepper, and red bell pepper. Cut the zucchini into thin half-moons.
  • HEAT the oil in a large sauté pan over medium heat until shimmering. Add the onion, garlic, poblano, and bell peppers. Season with salt and pepper.
  • COOK until the vegetables begin to soften, and then add the zucchini. Continue to cook for another 5 to 7 minutes, until all the vegetables are cooked through. Set aside.
  • PLACE the cooled quinoa into a large bowl. Add the cooked vegetables (while still warm), baby spinach, cherry tomatoes, and black beans. Mix until just combined and set aside to cool to room temperature. 
  • MIX the fresh lime juice, vinegar, and shallots together in a small bowl. Let it rest for about 10 minutes to soften the shallot.
  • ADD the spices and honey. Mix until well combined.
  • DRIZZLE in the olive oil while slowly whisking.
  • ADD the dressing (you may not use all of it) to the quinoa black bean salad and toss well. Season with salt and pepper to taste.
  • GARNISH with avocado slices, cotija cheese, pepitas, and cilantro.

Notes

Try these tips when making the salad.
  • If you have the grill going, grill the veggies. It adds a nice flavor to the salad.
  • Spray your spoon with nonstick spray before measuring honey.
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Nutrition

Calories: 130kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 8mgSodium: 187mgFiber: 3gSugar: 5g
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