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Quinoa Salad with Black Beans and Veggies

Yield4 Servings

Rocío González prepared this delectable Quinoa Salad with Black Beans and Veggies at our Saturday, February 16, 2019 cooking demo, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.

Quinoa Salad with Black Beans and Veggies

 1 cup quinoa
 2 cups water
 2 cups cooked black beans, or 1 (15-ounce) can, drained
 1 red bell pepper, finely diced
 ½ cup thinly sliced green onion
 ½ cup chopped fresh cilantro
 4 tablespoons lime juice
 2 teaspoons Spike seasoning
 2 teaspoons ground cumin
 1 teaspoon ground ancho chili or chili powder
 ½ cup olive oil
 Salt and freshly ground black pepper

Bring quinoa and water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20
minutes, or until all the water is absorbed. Remove from heat, and set aside to cool.


In a large serving bowl, combine black beans, red bell pepper, green onion, and cilantro. Mix in cooled quinoa.


Add remaining ingredients and toss well to combine. Serve at room temperature or chilled.

Serves 4

Nutrition Facts

Servings 0