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January 5, 2015

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.

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

Black Bean Quinoa Salad

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.

Black Bean Quinoa Salad

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. 

Black Bean Quinoa

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

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Black Bean Quinoa Salad

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
  • 115 ounce can black beans, rinsed and drained
  • 3 bell peppers, diced
  • 23 radishes, sliced thinly
  • 3/4 cup tomatillo salsa
  • 2 scallions, thinly sliced
  • 1 handful cilantro, roughly chopped

Instructions

  1. 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.
  2. In a large bowl, combine the quinoa with the beans, bell peppers and radishes. Stir in the salsa, green scallions and cilantro.
  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 12-14 minutes
  • Total Time: 22-24 minutes
  • Yield: Serves 4 1x

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