Quinoa Black Bean Salad

This spring/summer salad is easy to make, packs well as a lunch and will store for 3 days in the frig. This is a vegan high protein dish. Stay healthy this summer while enjoying a nutritious meal!


1/2 cup Quinoa (any variety will work) – always rinse quinoa thoroughly under running water.

1 cup plus 1 Tbsp water

1 Tbsp grape seed oil

Bring water to boil and add quinoa and oil. Cover and simmer for 10-12 min over low heat. Remove from cooktop and fluff grain with a fork then allow to cool (about 1/2 hour)

These next ingredients are mixed into the cooled quinoa.

1 can black beans – rinsed

1 can kernel corn – rinsed

4 tsp. lime juice  or more to taste

1-2 tsp grape seed oil (can use olive oil if preferred)

2 Tbsp. chopped cilantro

1/2 tsp coriander powder

1/2 tsp cumin powder (freshly ground seed is best)

Salt & Pepper to taste

Additions – optional:

– 2 cups diced tomatoes

–  1 cup diced red pepper

–  2 tsp. chopped green chiles

Serves 4-6 people. Store in the refrigerator for up to 3 days. Quinoa and black beans are excellent protein sources.


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