Black Bean Quinoa Salad

Salsa is the magical ingredient that transforms this simple black bean quinoa salad with bell peppers and gives it serious heat and personality.

I get on kicks where I am obsessed with certain foods. Then I try to work them into every meal possible.

Repetition isn’t a problem. It takes a lot for me to get sick of something. From kindergarten to 12th grade, I had a peanut butter & jelly sandwich everyday for lunch!

Lately, salsa has been my ingredient obsession.

All it took was devouring a plate of scrambled eggs livened up with tomatillo salsa at a neighborhood brunch spot to have me hooked on this vibrant green sauce.

With its somewhat tart flavor, tomatillo salsa adds a distinct bright freshness plus some heat thanks to jalapeños.

Salsa has always been my condiment of choice. It’s so much more than merely a dip for chips. 

I think of salsa the way I think of pesto.

They are both instant flavor boosters that I always stock at home because they can transform even the most mundane leftovers with just a spoonful.

Feeling the inevitable post-holiday urge to eat healthy, I thought my system could use a dose of whole grains and veggies since they are my version of medicine. 

How To Make A Black Bean Quinoa Salad

I ended up making a black bean quinoa salad. To start I sautéed onions, and then added quinoa to the pot to bubble away.

While the grains simmered, I diced bell peppers and rinsed off a can of black beans. 

When the quinoa was ready and cooled off a little, I put it in a big bowl. Then I added the peppers, black beans and sliced radishes.

Next I stirred in the tomatillo salsa. The quinoa grains soaked it right up. 

This black bean quinoa salad wasn’t complete until I added lots of chopped fresh cilantro. 

I approached it like a grain bowl-style vegetarian main, but it would also work as a side dish with tacos or cilantro lime chicken. 

Black Bean Quinoa Salad

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 12-14 minutes
• Total Time: 22-24 minutes
• Yield: Serves 4 1x

Salsa is the magical ingredient that transforms this simple black bean quinoa salad with bell peppers and gives it serious heat and personality.

Ingredients

1 tablespoon vegetable oil

1 small white onion, roughly chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup quinoa, rinsed and drained

2 cups water

1–15 ounce can black beans, rinsed and drained

3 bell peppers, diced

2–3 radishes, sliced thinly

3/4 cup tomatillo salsa

2 scallions, thinly sliced

1 handful cilantro, roughly chopped

Instructions

Heat the oil in a large saucepan over medium high heat. Sauté the white parts of the scallions for 1-2 minutes until soft and translucent. Stir in the salt and pepper. Add the quinoa and water and bring to a boil. Reduce the heat, cover and simmer for 11-12 minutes until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.

In a large bowl, combine the quinoa with the beans, bell peppers and radishes. Stir in the salsa, green scallions and cilantro.