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5.0 from 6 votes

Quinoa and Black Bean Salad (Vegan)

This Quinoa Black Bean Salad recipe is a vegan Mexican side dish packed with corn and black beans.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Course: Side Dish
Cuisine: American , Mexican

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 1 1/2 /2 teaspoons minced garlic 
  • 3/4 /4 cup uncooked quinoa
  • 1 teaspoon cumin
  • 1 1/2 /2 cups vegetable broth
  • 1/4 /4 teaspoon cayenne pepper
  • 1 tablespoon lime juice
  • 1 cup frozen corn
  • 2 (15 ounce cans) black beans, drained and rinsed
  • 1/2 /2 cup fresh cilantro, chopped
  • 1 ripe avocado, diced (optional)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
  2. Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
  3. Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
  4. Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
  5. Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
  6. Serve hot or cold. Store in refrigerator.