This quinoa and black bean salad is a nourishing, gluten-free option that combines protein-rich quinoa and black beans with fresh vegetables and a tangy citrus dressing.
It's easy to prepare and makes a great lunch or side dish that stays fresh and flavorful.
The bright citrus dressing enhances the ingredients, creating a balanced and delicious salad suitable for gluten-sensitive eaters.
Why You’ll Love This Recipe
- Quinoa provides a gluten-free, high-protein base that pairs well with black beans for added fiber and nutrients.
- The citrus dressing balances the earthiness of the beans and quinoa with a fresh, zesty flavor.
- The salad can be served chilled or at room temperature, making it versatile for meal prep or gatherings.
Quinoa and Black Bean Salad with Citrus Dressing (gluten free)
A refreshing and protein-packed quinoa and black bean salad dressed with a zesty citrus vinaigrette, perfect for a healthy gluten-free meal.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup quinoa (170 g), rinsed well
- 2 cups water (480 ml)
- 1 (15 oz/425 g) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh orange juice (about 1 orange)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Cook the Quinoa In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
- Prepare the Salad Ingredients In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.
- Make the Citrus Dressing In a small bowl, whisk together fresh orange juice, lime juice, olive oil, honey or maple syrup, cumin, salt, and pepper until well combined.
- Combine and Serve Pour the dressing over the salad and toss gently to combine. Adjust seasoning with salt and pepper, if needed. Serve immediately or refrigerate for up to 2 hours before serving to meld the flavors.
Helpful Tips
- Rinse quinoa thoroughly before cooking to remove its natural bitter coating called saponin.
- For best flavor, prepare quinoa in advance and cool completely before mixing with salad ingredients.
- Keep salad refrigerated if not serving immediately to maintain freshness and safety. Consume within 24 hours for best quality.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
This salad is best consumed chilled or at room temperature but should be discarded if left out at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Frequently Asked Questions
Is quinoa gluten free?
Yes, quinoa is naturally gluten free, making it a great grain alternative for those with gluten sensitivities or celiac disease.
Can I make this salad vegan?
Yes, this salad is vegan when you use maple syrup instead of honey in the dressing.
How long does the salad keep?
For best quality and safety, eat within 24 hours when stored refrigerated.
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