This quinoa salad combines crunchy vegetables, tender black beans, protein-rich quinoa, and bold, tangy cilantro lime dressing into a colorful, bright, and nutritious recipe.

Quinoa salad is an excellent main course for a quick lunch or healthy dinner.

You can even make it for meal prep and bring it as a lunch box meal, picnic meal, or potluck.

quinoa salad with black beans in a white bowl

What is quinoa salad?

quinoa salad with corn and black beans in a bowl

Quinoa is excellent for salads because it’s rich in protein and has a neutral flavor that goes well with most vegetables.

You can combine it with legumes to make quinoa chickpea salad or quinoa lentil salad.

It goes well with fruit, like in mango quinoa salad, with fresh herbs, like in quinoa tabbouleh, and with leafy greens, like in kale quinoa salad.

But today, we share with you our favorite quinoa salad.

It’s colorful and crunchy, quick and easy to assemble, and takes inspiration from beloved Southern flavors.

We hope you’ll love it as much as we do!

Ingredients for quinoa salad

Ingredients for quinoa salad

Quantities are in the recipe box at the bottom of the page.

Quinoa

You can use any color quinoa. We use white quinoa here, but red or black quinoa works equally well.

Black beans

You can use canned black beans or cook dried black beans at home.

Here’s a quick guide on how to cook black beans.

You can substitute chickpeas, kidney beans, or lentils for black beans.

Cucumber

Cucumber adds crunch and freshness. We use English cucumbers, but American and Persian cucumbers are also excellent.

You can substitute radishes or thinly sliced zucchini for cucumber.

Tomatoes

We rely on cherry tomatoes to add a bright red color and a juicy, sweet taste.

Substitute other small tomatoes for cherry tomatoes, or use diced vine or Roma tomatoes.

Substitute green or red bell pepper for tomatoes.

Corn

The sweet flavor and crunchy texture of corn are a perfect flavor match with tender and nutty quinoa.

You have three options for corn: canned corn kernels, frozen corn, or boiling corn on the cob for 5 to 10 minutes and slicing the kernels yourself.

Here, we use corn on the cob.

Substitute yellow bell pepper or diced mango for corn.

Red onion

Substitute shallot, spring onions, or white onion for red onion.

Avocado

Add avocado last, shortly before serving the salad.

Substitute crumbled feta cheese for avocado.

Jalapeños

Jalapeños are optional. You can add thinly sliced raw jalapeños or pickled ones. We recommend them if you like a bit of heat.

Substitute poblano pepper for less heat or serrano pepper for more heat.

Cilantro

Cilantro or fresh coriander is the cherry on top in this easy quinoa salad, and it has a strong flavor affinity with all the other ingredients.

If you can’t stand cilantro’s taste, you can omit it or replace it with fresh flat-leaf parsley, chives, or a teaspoon of dried oregano.

Dressing

  • Extra virgin olive oil: substitute avocado oil.
  • Maple syrup: substitute honey.
  • Lime juice: substitute lemon juice.
  • Ginger
  • Garlic
  • Sea salt or kosher salt.
quinoa salad after mixing in a white bowl with corn

How to make quinoa salad

1. Boil the quinoa

Rinse the quinoa in a fine mesh sift under running water.

Add the quinoa to a medium-sized pot with plenty of boiling water (at least 3 cups for 3/4 cup of quinoa) and cook for 10 to 12 minutes.

Tip: Rinsing the quinoa removes saponins, the bitter quinoa coating that can make your quinoa bitter.

quinoa in a pot with plenty of water

Taste to check for doneness, then drain it in a fine-mesh sift.

Put the sift over the pot to allow the quinoa to steam off and drain while you chop the vegetables.

draining the quinoa in a fine-mesh sift over a pot

Tip: The easiest and best way of cooking quinoa is to boil it like pasta in plenty of water, then drain it in a fine-mesh sift when cooked.

This method is the most consistent and yields the best, fluffiest quinoa. Quinoa-to-water ratios are inaccurate and can change depending on your brand of quinoa, often resulting in overcooked and mushy quinoa.

2. Mix the salad

To a large mixing bowl, add drained and rinsed black beans, chopped cucumber, quartered cherry tomatoes, corn kernels, chopped red onion, chopped cilantro, thinly sliced jalapeños, and cooked quinoa.

You can optionally add diced avocado or crumbled feta, but only if you serve the salad shortly after making it.

chopped vegetables in a large mixing bowl

Whisk extra virgin olive oil, fresh lime juice, maple syrup, grated ginger, garlic, and salt in a separate bowl.

Pour the dressing over the salad, then toss until well combined. Garnish with more cilantro or thinly sliced scallions, and enjoy.

quinoa salad after mixing in a white bowl with corn

Storage

Make ahead: If you make quinoa salad for meal prep, don’t add avocado or feta until you are ready to serve the salad.

Refrigerator: Keep the salad in an airtight container for three days.

Freezer: This recipe is not suitable for freezing.

quinoa salad served in a white bowl

More salad recipes

SALAD AS A MEAL: Chickpea pasta salad, creamy pasta salad, white bean salad, Mediterranean salad, Israeli couscous salad, lentil salad, and Greek chickpea salad.

SALAD AS A SIDE: Coleslaw, tabouli, Asian cucumber salad, creamy cucumber salad, broccoli salad, carrot salad, green bean salad.

Check out our compilation of 45 best salad recipes for even more salad ideas.

quinoa salad in a white bowl with beans and fresh vegetables

Quinoa Salad

5 from 4 votes
This quinoa salad combines crunchy vegetables, tender black beans, protein-rich quinoa, and bold, tangy cilantro lime dressing into a colorful, bright, and nutritious recipe.
Quinoa salad is an excellent main course for a quick lunch or healthy dinner.
Prep Time: 30 minutes
Cook Time: 0 minutes
Quinoa cooking time: 12 minutes
Total Time: 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American

Ingredients 

  • ¾ cup uncooked quinoa or about 2¼ cups cooked quinoa
  • 1 can (15 ounces) black beans 1½ cups / 240 grams cooked black beans, or ½ cup / 100 grams dried black beans
  • 2 cups cherry tomatoes quartered or halved
  • cups cucumber diced
  • 1 cup corn kernels
  • ½ red onion chopped
  • ½ cup cilantro chopped
  • 1 ripe avocado diced or sliced
  • 1 jalapeño or more to taste, thinly sliced

For the dressing

  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons lime juice
  • 2 tablespoons maple syrup
  • 1 clove grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon salt or more to taste

Instructions 

  • COOK THE QUINOA: Rinse ¾ cup uncooked quinoa and add it to a pot with plenty of boiling water – at least 3 cups.
    Cook for 10 to 12 minutes then drain it in a fine-mesh sift.
    Put the sift over the pot to allow the quinoa to steam off and finish draining.
    draining the quinoa in a fine-mesh sift over a pot
  • CHOP THE VEGGIES: To a large mixing bowl, add 1 can (15 ounces) black beans (drained and rinsed), 2 cups cherry tomatoes (quartered), 1½ cups cucumber (diced), 1 cup corn kernels, ½ red onion (chopped), ½ cup cilantro (chopped), 1 ripe avocado (diced), 1 jalapeño (thinly sliced), and the cooked quinoa.
    chopped vegetables in a large mixing bowl
  • MAKE THE DRESSING: Whisk 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 2 tablespoons maple syrup, 1 clove grated garlic, 1 teaspoon grated ginger, and 1 teaspoon salt in a small bowl.
    MIX THE SALAD: Pour dressing over the salad and toss until well combined. Taste and adjust for salt before serving.
    quinoa salad after mixing in a white bowl with corn

Notes

Nutrition information is an estimate for 1 serving of quinoa salad out of 4 servings.
TIP
Only add the avocado if you are serving the salad within 2 hours of making it. If you are making the salad for meal prep, keep the avocado out and add it later.
SUBSTITUTIONS
– Black beans: substitute chickpeas, lentils, or kidney beans.
– Cucumber: substitute zucchini or radishes.
– Cherry tomatoes: substitute diced Roma or vine tomatoes, plum tomatoes, or diced red bell pepper.
– Corn: You can use a boiled corn on the cob, frozen corn, or canned corn kernels. Substitute a diced yellow bell pepper for corn.
– Red onion: substitute shallot or spring onions.
– Avocado: substitute crumbled feta cheese.
– Jalapeños: You can use fresh or pickled jalapeños. Substitute Poblano peppers for less heat or Serrano pepper for more heat.
– Cilantro: substitute chives, parsley, or 1/2 teaspoon of dried oregano.
– Olive oil: substitute avocado oil.
– Maple syrup: substitute honey or agave syrup.
– Lime juice: substitute lemon juice.
STORAGE
– Make ahead: If you make quinoa salad for meal prep, don’t add avocado or feta until you are ready to serve the salad.
– Refrigerator: Keep the salad in an airtight container for three days.
– Freezer: This recipe is not suitable for freezing.
 
 

Nutrition

Calories: 480kcal, Carbohydrates: 58g, Protein: 12g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 907mg, Potassium: 1009mg, Dietary Fiber: 12g, Sugar: 12g, Vitamin A: 749IU, Vitamin B6: 0.5mg, Vitamin C: 37mg, Vitamin E: 5mg, Vitamin K: 35µg, Calcium: 81mg, Folate: 184µg, Iron: 4mg, Manganese: 1mg, Magnesium: 133mg, Zinc: 2mg
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Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

5 from 4 votes

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Recipe Rating




5 Comments

  1. 5 stars
    Tried this out tonight and it was very tasty. I used feta cheese instead of the avocados, honey instead of maple syrup and it was super flavorful.

  2. 5 stars
    Made this for lunch and it was absolutely delicious!
    I did substitute Basil for Cilantro and it was just as delicious.
    Thanks for sharing your recipe ๐Ÿ˜Š

  3. 5 stars
    These turned out amazing…. The taste was perfectly sweet, salty, tangy from lemon. Will be on repeat for my dinner.

    1. Amazing, Ankita – I’m very happy that you enjoyed the salad, YAY ๐ŸŽ‰

      Thanks for taking the time to comment here ๐Ÿฅฐ