Quinoa and Black bean salad

 I got introduced to salads after coming to US. Can you have salad as a meal?? If you would have asked me this question 7 years ago, I would have replied, what? No way… But now, I love them. Salads doesn’t mean just lettuce and greens. Thanks to my friend Tami for introducing me to a variety of salads. Her salads are so yum :-) 

She made this salad for one of our team potluck. Just loved it and it became a staple in our household. I make it in bulk, and have it for lunch for the whole week. Protein filled salad. Basically we got this recipe from epicurious.com. I just followed the recipe pretty much same from epicurious, just adjusting the proportion. And the only one variation is, I didn’t go for jalapeño chillies. I just used the regular Indian chilly and also added shallots.  


Here is what I did,


  • Quinoa – 1 cup
  • Black Beans – 1 can (you can soak kidney beans overnight and pressure cook them too)
  • Green Bell Pepper – 1
  • Green Chillies – 2 
  • Water to cook quinoa
  • Corn – 1/4 cup (I used frozen corn)
  • Finely Chopped Cilantro – 1/4 cup
  • Finely chopped Shallots – 2


  • Red Wine Vinegar – 1 tbsp
  • Olive oil  – 3 tbsps
  • Cumin Powder – 1 tsp
  • Ground Black Pepper – 2 tsps (as required)
  • Lemon Juice – 2 tbsps
  • Salt – 1.5 tsps


  • Finely chop the bell peppers, shallots and cilantro.
  • If you are using canned beans, rinse them well.
  • Deseed and finely chop the green chillies.


  • Cook the quinoa.
    • Wash the quinoa nicely.
    • Boil the water. Add a tsp of oil and 1/4 tsp of salt.
    • Once the water to starts to boil add the quinoa and when it is half done cover and cook for 5 more minutes.
    • Once the quinoa is cooked, drain the water and fluff it well.
    • You can also pressure cook the quinoa.


  • Mix every thing given under dressing.


  • Add the chopped veggies, black beans, green chilly and corn to quinoa.
  • Add the dressing and mix well.


That’s it. The salad is ready. Serve chilled. :-)




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