Zesty Quinoa Salad With Black Beans & Cilantro

Written by Brittney Hiller

I love protein-packed quinoa, but it's often a bit too bland for my bodacious mouth. This recipe helped give it a kick in the bland butt. Try it out and tell me what you think!

Quinoa Mexicana

Serves 4 to 6 people


  • 1 cup quinoa
  • 1 can black beans rinsed and drained
  • 1/2 cup cilantro
  • 1 avocado diced
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup chopped spinach
  • 4 tbsp lime juice
  • 1 garlic clove minced
  • 1/4 cup extra virgin olive oil
  • Pinch salt & pepper

Bring to boil 1 cup quinoa with 2 1/2 cups water. Once boiling, cover and reduce heat to a simmer until water is evaporated and quinoa is light an fluffy.

While quinoa is cooking, chop veggies and prepare dressing.

To make dressing, blend olive oil, lime juice, garlic, salt, pepper, and 1/4 cup cilantro in a blender.

Once quinoa is complete, add dressing and coat. Fold in black beans and veggies. Add remaining cilantro and toss.

Serve immediately with chips!

This can be placed in the fridge for up to two days and enjoyed cold.

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