Quinoa Salad with Black Beans

This quick and easy vegan quinoa salad with black beans is refreshing, delicious and good for you. It mixes juicy cucumbers, crisp red pepper and spring onions with protein-packed quinoa and black beans for a healthy lunch or light dinner.

Course Dinner

Cuisine Western

Prep Time 15

Cook Time 15

Total Time 30

Servings

Ingredients

½ cup quinoa, uncooked
2 spring onions (white and green bits), chopped
1 red bell pepper, chopped
1 small cucumber, chopped
1 cup cooked or canned black beans

Dressing

3 tablespoons olive oil
4 tablespoons apple cider vinegar
1 clove garlic, minced
1 teaspoon agave syrup
Pinch of salt

Instructions

To cook the quinoa, combine the rinsed quinoa with 1 cup water in a medium saucepan. Bring it to a boil over medium-high heat, then reduce to low heat and let it simmer for about 15 minutes. The quinoa should absorb all of the water. Remove from heat, cover, and let the quinoa rest for a few minutes to cool and fluff up.
In the meantime, combine spring onions, red bell pepper, cucumber and black beans in a large serving bowl. Set aside.
In a small bowl or jar, combine the olive oil, apple cider vinegar, minced garlic, agave syrup and salt.
Once the quinoa has cooled, fluff it up with a fork, and transfer it to the serving bowl. Drizzle the dressing on top, and toss until the mixture is evenly coated. Serve right away, or store it in the fridge for up to 4 days.

Nutrition