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Quinoa and black bean salad

View step-by-step instructions Link to step-by-step instructions

Makes 6 servings.

 

Ingredients

1/2 cup dry quinoa

1 1/2 cups water

1 1/2 tablespoons olive oil

3 tablespoons lime juice

1/4 teaspoon cumin

1/4 teaspoon ground coriander (dried cilantro seeds)

2 tablespoons cilantro, chopped

2 medium scallions, minced

1 can (15 ounces) black beans, rinsed and drained

2 cups tomatoes, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

2 fresh green chiles (or to taste), minced

Black pepper, to taste

Directions

  • Rinse the quinoa in cold water.
  • In a saucepan, bring 1 1/2 cups water to boil. Add the quinoa. Return to boil; then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.
  • While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro and scallions in a small bowl. Set aside.
  • In a large bowl, combine black beans and chopped vegetables. Set aside.
  • Once quinoa has cooled, combine all ingredients, including black pepper (if using), and mix well. Cover and refrigerate until ready to serve.

Nutrition information

Serving size: 1 cup. Amount per serving: 208 calories, 5g total fat (1g saturated fat), 0mg cholesterol, 34g carbohydrates, 9g protein, 7g dietary fiber, 284mg sodium.

Source: National Heart, Lung, and Blood Institute

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