4.9 from 246 votes
Healthy Quinoa Salad
This quinoa salad combines cooked quinoa with black beans, garbanzo beans, red bell pepper, mango, red onion, avocado, and fresh herbs like cilantro and mint. Tossed with a tangy dressing of lime juice, champagne vinegar, sugar, chili powder, and oil, it delivers a colorful, fresh, and balanced vegetarian dish with a mix of textures and bright flavors.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr
Servings:
8
Calories:
316 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the Dressing
- ½ cup vegetable oil or canola oil
- ⅓ cup lime fresh juice from about 4 limes
- 2 tablespoons champagne vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons chili powder
- ½ teaspoon kosher salt
- 1 jalapeño , seeded and minced
For the Quinoa Salad
- 1 ½ cups quinoa or red quinoa
- 3 cups water
- 1 ounce can black beans
- 1 ounce can garbanzo beans
- 1 red bell pepper , stemmed, seeded, and chopped into ¼-inch pieces
- 1 Mango , peeled, pitted, and cut into ¼-inch pieces
- ½ small red onion , peeled, and cut into ¼" pieces
- 1 avocado , peeled, pitted, and cut into ½-inch pieces
- ¼ cup cilantro chopped
- ¼ cup mint chopped
Instructions
- Rinse the quinoa in a fine mesh strainer under cold water first. Rinse the quinoa in a fine mesh strainer under cold water. Add the water to the pan with the quinoa and kosher salt. Boil the quinoa like pasta, until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread the quinoa on a rimmed baking sheet and let cool. Transfer to a large bowl.
- Pour the can of black beans into a strainer and rinse well with water. Drain and add to the quinoa bowl. Repeat with the garbanzo beans. Add the bell pepper, mango, red onion, avocado, and herbs.
- To make the dressing, whisk the oil, lime juice, vinegar, sugar, chili powder and kosher salt in a small bowl. Taste for seasoning and adjust if needed to taste. The dressing should taste pretty bold, but balanced.
- Pour the dressing over the salad and toss gently to mix. Allow the flavors to meld for about 20 minutes up to overnight. Best within the first day, but can be refrigerated for up to 4 days.
Cup of Yum
Notes
- Quinoa can be cooked up to 3 days ahead and kept refrigerated before assembling the salad.
- The dressing can also be made ahead of time to save preparation steps.
- Chili powder in the dressing may be substituted with cumin or allspice for a different flavor profile.
- For alternative beans, cannellini or Great Northern beans can replace garbanzo beans if desired.
- Allow the salad to rest at least 20 minutes after tossing to let flavors blend, up to overnight.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Sodium
162mg
(7%)
Potassium
413mg
(9%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1006IU
(20%)
Vitamin C
37mg
(41%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 162mg | 7% |
| Potassium | 413mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 37mg | 41% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.