Quinoa Black Bean Salad (Mexican Quinoa) is an easy, protein-packed, and make-ahead recipe for a quick meal or a side. It is vegan and gluten-free, prepared in less than 30 minutes, and can be stored in the refrigerator for up to 5 days.
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Recipe card
Quinoa Black Bean Salad | Mexican Quinoa
Equipment
Ingredients
- 1 cup Quinoa
- 2 tablespoon Oil Coconut or Olive oil
- 5 to 6 Garlic cloves finely chopped
- 1 Onion finely chopped
- ¼ teaspoon Black pepper powder
- 1 teaspoon Cumin powder
- ¾ teaspoon Salt
- ½ teaspoon Red chili powder
- 2 cups Water
- 2 cups Black beans cooked or canned
- 1 Bell pepper finely chopped
- 1 cup Sweet corn frozen
- 2 tablespoon Cilantro
- Juice of 1 lemon
Instructions
- Rinse quinoa in a strainer with water several times and keep it aside.1 cup Quinoa
- Heat oil in a pan on medium heat. Add garlic cloves and onion and saute until lightly golden.2 tablespoon Oil, 1 Onion, 5 to 6 Garlic cloves
- Add drained quinoa, pepper powder, cumin, salt, chile powder, and water and mix well.¼ teaspoon Black pepper powder, 1 teaspoon Cumin powder, ¾ teaspoon Salt, ½ teaspoon Red chili powder, 2 cups Water
- Bring this to a boil. Cover and simmer for 15 to 20 minutes or until the water is absorbed completely.
- Now add the black beans, bell pepper, corn, cilantro, and lemon juice and cook for another 3 to 5 minutes until heated through.2 cups Black beans, 1 Bell pepper, 1 cup Sweet corn, 2 tablespoon Cilantro, Juice of 1 lemon
- Serve and enjoy.
Instant pot Mexican quinoa
- Turn on the SAUTE mode of your IP. Add oil.
- To this, add garlic and onion and saute until lightly golden.
- Add quinoa, pepper powder, cumin, salt, and chile powder with 1.5 cups of water and stir.
- Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 2 minutes.
- Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure.
- Remove the lid.
- Add black beans, bell pepper, corn, cilantro, lemon juice and stir. Turn on the saute mode and stir until everything is heated through if needed.
Video
Notes
- To make it colorful, you can combine black, white, and red quinoa, avocado, red or yellow bell peppers, cherry tomatoes, red cabbage, cotija or, feta cheese, etc.
- You can store this salad in the refrigerator for up to 5 days. You can even freeze it for upto 3 months. Defrost in fridge overnight and serve.
- I have cooked dried beans and added them. You can check my post on how to cook black beans. Canned beans also work perfectly for this recipe.
- You can cook the quinoa in your favorite broth instead of water for better flavor.
- This quinoa salad can be served hot, cold, or at room temperature.
- For heat, you can add jalapenos; corn can be substituted with pineapple or fresh mangoes.
- If there is excess liquid after 20 minutes, cook uncovered for another 5 minutes.
- Instead of black beans, you can even use chickpeas or kidney beans.
Nutrition
Quinoa and Black Beans
Mexican quinoa and black bean salad is a simple and easy-to-make recipe that you must try. If you want something quick to make for a weeknight meal that is dairy-free, vegan, nut-free, and gluten-free, try this quinoa and black beans recipe. If there are any leftovers, you can also pack them for your lunchbox. Black bean and quinoa salad is also good for your barbecues and large gatherings.
Both stovetop and instant pot instructions are added. While you are here don't forget to check out our reader's favorite Quinoa salad and Best black beans and rice.
Ingredients
Quinoa: Red, white, black, or a combination can be used to make this salad recipe.
Black beans: Black beans cooked at home have better flavor. But if you are out of time, use canned beans.
Corn: Adds sweet crunch to your salad.
Vegetables: Today, I used onion, garlic, and bell pepper. Feel free to add cherry tomatoes, avocado, etc.
Herbs and spices: Cilantro, lemon juice, cumin, and cayenne are added to enhance the depth of flavor and brightness.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Rinse quinoa in a strainer with water several times and keep it aside.
- Heat oil in a pan on medium heat. Add garlic cloves and onion and saute until lightly golden.
- Add drained quinoa, pepper powder, cumin, salt, chile powder, and water and mix well.
- Bring this to a boil. Cover and simmer for 15 to 20 minutes or until the water is absorbed completely.
- Now add the black beans, bell pepper, corn, cilantro, and lemon juice and cook for another 3 to 5 minutes until heated through.
- Serve and enjoy.
Tips
- To make it colorful, you can combine black, white, and red quinoa, avocado, red or yellow bell peppers, cherry tomatoes, red cabbage, cotija or, feta cheese, etc.
- You can store this salad in the refrigerator for up to 5 days. You can even freeze it for upto 3 months. Defrost in fridge overnight and serve.
- I have cooked dried beans and added them. You can check my post on how to cook black beans. Canned beans also work perfectly for this recipe.
- You can cook the quinoa in your favorite broth instead of water for better flavor.
- This quinoa salad can be served hot, cold, or at room temperature.
- For heat, you can add jalapenos; corn can be substituted with pineapple or fresh mangoes.
- If there is excess liquid after 20 minutes, cook uncovered for another 5 minutes.
- Instead of black beans, you can even use chickpeas or kidney beans.
How to serve quinoa salad?
- Quinoa salad is delicious and can be served as a main dish for a light lunch or dinner.
- You can serve it as a side with grilled meat, chicken breasts, roasted vegetables, etc.
- You can also top this with crumbled feta cheese, jalapenos, fresh sour cream, guacamole, or salsa made with tomatoes, peaches, or mangoes.
Instant pot Mexican quinoa
- Turn on the SAUTE mode of your IP. Add oil.
- To this, add garlic and onion and saute until lightly golden.
- Add quinoa, pepper powder, cumin, salt, and chile powder with 1.5 cups of water and stir.
- Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 2 minutes.
- Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure.
- Remove the lid.
- Add black beans, bell pepper, corn, cilantro, lemon juice and stir. Turn on the saute mode and stir until everything is heated through if needed.
Recipe FAQs
Quinoa black bean salad can be kept in the refrigerator for up to 5 days. You can freeze it for up to 2 months.
Yes. This salad is one of the best options for meal prep. Make a large batch and portion it for lunch and dinner. Only if you are adding avocado, add it just before serving.
Yes. Feel free to add jalapeno, cayenne pepper, or a dash of hot sauce as desired.
Yes. The recipe is plant-based, nut-free, vegan and gluten-free.
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Dina and Bruce
We loved this as a side dish on fish taco night! So tasty!
Radha
We love quinoa salads and this one is an easy one to make.