top of page

Black Bean Quinoa Salad

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.

Vegan Loaded Potato Skins

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.

Vegan Loaded Potato Skins

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.

Vegan Loaded Potato Skins

Black Bean Quinoa Salad

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4-6



  • 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



  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.

Vegan Loaded Potato Skins


  • 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.

Vegan Loaded Potato Skins

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


bottom of page