Southwestern Quinoa Salad

noviceI have an ever-growing collection of wish-list recipes. I am constantly pinning recipes on Pinterest and ripping things out of Food & Wine magazine. I collect things that I think have lots of vegetables, that have a holiday theme, or that include my current ingredient obsession. There’s so much good stuff, but I think I only cook about 20% of what I collect. So, I’ve decided to make an effort and once a week attempt something from my vast collection.

I chose this recipe because it has some vegetables, good spice flavor, and ingredients already in my pantry. It’s an easy to make and very filling vegetarian dish. Also, this recipe makes a lot of servings. I’ve been eating it for lunch and breakfast for almost a week – which is fine because it’s tasty. Finally, it’s good both warm and cold so it’s a perfect on-the-go meal. Try it out, it’s yummy.

This recipe is adapted from Kalyn’s Kitchen. The original recipe recommends a red pepper, and I think aesthetically any colorful pepper works. However, all I had was a green pepper and it tastes good too. Use whatever kind of pepper you like.



1 can of black beans, rinsed and drained

3/4 cup uncooked quinoa

1 1/2 cup of water

1/2 tsp salt

1 bell pepper (whatever color you like), diced

1/2 cup thinly sliced green onion

1/2 cup chopped fresh cilantro


2 tbsp lime juice (2 limes)

1 tsp ground cumin

1/2 tsp ground chili pepper

ground black pepper (to taste)

1/4 cup olive oil


1. Using a strainer, rinse the black beans until they aren’t foamy. Let them dry. If they are drying slowly, use a paper towel speed up the process.

2. Cook the quinoa based on package directions. But in general, rinse the quinoa. Combine the quinoa, water, and salt and bring to a boil in a medium pot. When it’s come to the boil, lower the heat to a simmer, then cover the pot. Cook for 15 minutes, or until the water is absorbed. Let it cool while you prep everything else.

3. Cut the stem and remove the seeds from the bell pepper. Then, chop the bell pepper in a small dice. Also chop the green onions and the cilantro.


4. In a small bowl, mix together the lime juice, cumin, chili pepper, black pepper, and olive oil.

5. In a large bowl, mix together the quinoa, black beans, bell pepper, and green onions. Mix in the dressing. Now mix in the cilantro.



6. Salad is ready! Serve and eat.


1 spoonMessy level: One spoon. This recipe is really simple to cook and easy to compile. It’s delicious, keeps well, and doesn’t make a big mess.


One thought on “Southwestern Quinoa Salad

  1. Great recipe! Made this last night to have for lunch today. I thought the dressing was too tart so I added a dribble of agave nectar. Thanks for posting!

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