Spicy Quinoa and Black Bean Salad

Quinoa Black Bean Salad

This Quinoa Black Bean Salad makes a tasty side dish or a light main course for lunch! 
Course Main Dish Salad, Salad, Side Dish
Cuisine Tex-Mex
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 6 people
Calories 105kcal
Author Tempie


  • 1/2 cup quinoa , rinsed
  • 1 cup water
  • 1 (14.5 oz) can of black beans, rinsed and drained
  • 1 small red bell pepper , diced
  • 1 large jalapeno (2 if small), with ribs and seeds removed, if desired, minced
  • 1/2 cup finely chopped red onion
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar (or more to taste)
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp ground cumin


  • Cook quinoa according to package directions, then remove from heat and let sit, with the lid on, for 5 minutes. Fluff with a fork, then spread out onto baking sheet (or large plate) to let cool.
  • Place the beans, onion, bell pepper, and jalapenos into a large bowl. When the quinoa has cooled, add it to the bowl.
  • In a small bowl or jar, mix together the olive oil, vinegar, salt and cumin. Pour over the salad and toss to combine. Place into the fridge and let chill for one hour, then serve.


Remove the ribs and seeds of the jalapeno for less heat.