Black Bean and Black Quinoa Salad



Serving size

about 2 cups salad
45 Minutes (does not include chilling time)

This recipe can easily be multiplied or halved and keeps well, refrigerated, for 3-4 days.

Black Bean and Black Quinoa Salad


2 cup Water
1 tsp.. Ground cumin
1 tsp. Paprika
1/4 tsp., ground Black pepper
1/4 tsp., leaves Dried oregano
1 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 cup Quinoa, uncooked (black quinoa)
2 15 ounce can Canned no salt added black beans (drained and rinsed)
1/2 pepper Poblano Pepper (seeded and diced)
1/2 cup Coriander (cilantro) leaves, raw
2 clove Garlic, raw (minced)
2 Tbsp. Reduced fat mayonnaise
1/4 cup Reduced fat sour cream
1 Tbsp. Olive oil
1/2 lime yields Lime juice, raw
1 tsp. Lime zest (minced)
1/4 tsp. Salt
1 medium Yellow bell peppers (seeded and diced)
1 medium Red bell peppers (seeded and diced)
2 Medium stalk Celery, raw (diced)


Place the water, cumin, paprika, pepper, oregano, and soy sauce in a small saucepan over high heat.

When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.

When the quinoa is cooked, place it in a large mixing bowl, add 1 teaspoon of olive oil and the black beans, fluff, and place in the refrigerator to chill.

While the quinoa is cooking, place the pepper, cilantro, garlic, sour cream, olive oil, lime juice, lime zest, salt, and fresh ground black pepper in a blender and puree until smooth.

Place in the refrigerator to chill.

After the dressing and the quinoa are chilled, add the yellow pepper, red pepper, and celery to the bowl with the quinoa.

Add the dressing and fold together.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish, and check to make sure the mayonnaise and sour cream is gluten-free.


This is a low sodium recipe.

Recipe Notes

This is a terrific summer salad with flavors from a Peruvian dish that I love. Cooking the quinoa with the spices will infuse the flavors better than adding them straight to the salad bowl after the quinoa is cooked.

"Ask not what you can do for your country. Ask what's for lunch."

Orson Welles