Black Bean Quinoa Salad with Lemon Dressing
This Black Bean Quinoa Salad with Lemon Dressing is gluten-free, vegan, nutritious and delicious. It comes together in one bowl and is ideal for lunch, dinner, or meal prep throughout the week.
Why You Will Love This Recipe
This salad is easy to make. It took me 20 minutes to prepare five servings. The only ingredient that needs cooking is the quinoa. Everything else doesn’t require cooking.
It’s cost-effective. I used affordable ingredients and spent about $20 to make five servings of this quinoa salad.
Customizable. You can customize this salad to your liking. For instance, you can substitute the black beans with chickpeas and the cherry tomatoes with red bell pepper.
Ingredients Needed For Black Bean Quinoa Salad with Lemon Dressing
- Black beans are an excellent source of fiber and protein. They are also rich in antioxidants.
- Quinoa is gluten-free and is a good source of protein.
- Shredded carrots are a good source of vitamins like C and K.
- Avocado contains healthy fats, vitamins, and minerals.
- Cucumbers are rich in vitamins C, K, potassium, and magnesium.
- Cherry tomatoes are excellent for the skin.
- Onion is rich in antioxidants.
- Olive oil provides nutrients and healthy fats.
- Lemon juice is an excellent source of vitamin C.
- Parsley helps to boost immunity.
- Seasonings: I used salt, black pepper, and garlic powder.
How To Make Black Bean Quinoa Salad with Lemon Dressing
Add cooked quinoa, shredded carrots, chopped cucumber, diced onion, cherry tomatoes, avocado, and black beans in a large salad bowl.
Combine olive oil, lemon juice, salt, garlic powder, black pepper, and fresh parsley in a mixing cup.
Transfer the oil mixture to the salad bowl and stir.
Add the quinoa salad to airtight glass containers and store them in the refrigerator for 4 days. When ready to eat, warm it in the microwave and enjoy! For a detailed recipe, please look at the recipe card below.
Commonly Asked Questions
Can chicken be added to the salad? Yes, chicken breast would be perfect in this salad. I have made a quinoa chicken salad before, and it was delicious.
Should the salad be eaten hot or cold? Both ways work perfectly. However, I prefer to heat mine for a minute before eating.
More Salad Recipes You Will Love
Greek-Inspired Chicken Pasta Salad with Tzatziki Dressing
Green Bean, Zucchini, Chickpea, Salmon Salad with Dijon Lemon Dressing
Tuna Cucumber Salad with Creamy Yogurt Dressing
Ground Turkey and Rice with Chipotle Dressing
Black Bean Quinoa Salad with Lemon Dressing
Ingredients
- 1 ½ cups quinoa (dry)
- 3 cups black beans (canned)
- 1 large cucumber
- 1 cup shredded carrots
- 1 cup cherry tomatoes
- ¼ cup onion
- ¼ cup olive oil
- 2 medium avocados
- ¼ cup lemon juice
- ¼ cup parsley
- 1 TBSP black pepper
- 1 TBSP garlic powder
- salt to taste
Instructions
- Add the quinoa and 2 ½ cups of water to a pot and cook on the stovetop for 15 minutes on medium heat. Remove from the heat and let it sit for 7-10 minutes. Fluff with a fork.
- Drain and rinse the black beans with water.
- Wash and finely chop the cucumber.
- Dice the onion and cherry tomatoes.
- Cut the avocado into cube sizes.
- Chop the parsley.
- Add the cooked quinoa, black beans, cucumber, shredded carrots, onion, cherry tomatoes, and avocado in a large salad bowl.
- In a mixing cup, combine the olive oil, lemon juice, parsley, salt, black pepper, and garlic powder.
- Transfer the olive oil mixture to the large salad bowl and stir.
- Portion in 5 meal prep containers, store them in the fridge, and enjoy!
The salad looks very good! I live off salads. Will add this to my recipes.
Thank you!
You are very welcome!