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 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

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

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