Black-Bean Quinoa Salad

5.0 (1 reviews)

Black-Bean Quinoa Salad



For the Dressing

  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper

For the Quinoa:

  • 1 cup dry quinoa
  • 1 Tbsp. olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 cups water or vegetable stock
  • 1 12-oz. can black beans, drained
  • 1 large tomato, diced
  • 1/4 cup fresh chopped cilantro
  • Salt and pepper, to taste


For the Dressing:

  • Whisk all the dressing ingredients together and set aside.

For the Quinoa:

  • Place the quinoa in a sieve and rinse under cold running water. Drain and set aside.
  • Heat the oil in a saucepan over medium-low heat and add the onion. Sauté until translucent. Add the garlic and sauté for an additional minute.
  • Add the rinsed quinoa, the bay leaf, and the water or stock. Cover and bring to a boil. Reduce the heat and simmer for approximately 20 to 30 minutes, or until the quinoa is tender and fluffy. Remove from the heat.
  • Add the black beans, tomato, cilantro, and dressing, then stir gently. Season with additional salt and pepper, if necessary.

Makes 4 cups

Rated 5.0/5 based on 1 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind