Black Bean Quinoa Salad

Updated: Aug 21, 2021

In the summer months, I love having large fresh salads ready to eat in my fridge, and this quinoa salad is one of my go-to dishes. Here is my recipe for my delicious black bean quinoa salad, packed with lots of vegetables and drizzled with a sweet tahini maple dressing.

This quinoa salad is the perfect salad to include in a buffet, as a side for a bbq, or as a main meal served along side some crispy tofu. Being totally honest, every time I made this dish it looks different as I like to include what ever fresh vegetables I have in my fridge at the time, so feel free to mix it up to suit your taste.

Quinoa is one of my favourite grains, it contains a variety of vitamins, is a whole plant-based protein (which means it contains all nine essential amino acids), and most importantly is delicious. For this salad I have combined quinoa, with black beans for some extra protein and fibre, lots of fresh crunchy vegetables, and a sweet and nutty tahini maple dressing for the perfect summer salad.

Black Bean Quinoa Salad

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4-6

Ingredients

  • 100g dry quinoa (or approximately 250g cooked)

  • 200ml vegetable stock

  • 150g black beans

  • 1/2 carrot

  • 1/2 red bell pepper

  • 50g cucumber

  • 50g plum tomatoes

  • Fresh parsley

  • Fresh corriander

For the tahini maple dressing:

  • 40g tahini

  • 1-2 tbsp maple syrup (or alternative liquid sweetener)

  • 1/2 tbsp lemon juice

  • 1/2 tsp garlic powder

  • Pinch of salt

  • Water, to thin

Instructions

  1. Prepare the quinoa - First rinse and drain then add to a saucepan with 200ml vegetable stock. Bring to the boil, then cover and simmer until all the liquid is absorbed, approximately 15-20 minutes.

  2. Rinse and drain the black beans.

  3. Prepare the vegetables - Grate the carrot, and chop the pepper, cucumber, and tomatoes into small pieces.

  4. Prepare the tahini maple dressing - Add all the dressing ingredients into a small jug and mix until well combined. Thin with water to get your desired consistency.

  5. Place the cooked quinoa to a large bowl, and add the beans and vegetables, mix together with fresh parsley and corriander.

  6. Serve immediately or chilled, and drizzle with the tahini maple dressing.

Notes

  • Any left-overs can be stored in the refrigerator for 3-4 days.

  • This is the perfect dish to make in advance for a quick and healthy meal prep.

  • Feel free to add in any extra vegetables of choice, or some tofu for extra protein.

Thanks for reading, I hope you enjoy my black bean quinoa salad! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!

Josie xox