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Chili Lime Quinoa Black Bean Salad (Vegan and Gluten Free) Recipe

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4.4 from 42 reviews

A vibrant and refreshing Chili Lime Quinoa Black Bean Salad that is both vegan and gluten-free. This nutrient-packed salad combines fluffy quinoa with colorful vegetables, black beans, and a zesty chili lime vinaigrette. Perfect as a light lunch, side dish, or meal prep option.

Ingredients

For the Salad:

  • 3/4 cup uncooked quinoa
  • 1 1/2 cups water
  • 1 medium bell pepper, diced
  • 1/2 medium red or yellow onion, diced
  • 1 cup grape tomatoes, sliced or halved
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1 cup frozen corn, thawed (may substitute canned or grilled corn)
  • 1 medium avocado, cubed
  • 1/2 cup crumbled feta or Cotija cheese, optional (omit for dairy-free and vegan)

For the Vinaigrette:

  • 1/3 cup avocado oil or olive oil
  • 2 limes, juiced (about 1/4 cup)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon fine salt
  • Pinch of cayenne, optional (for extra heat)

Instructions

  1. Rinse and cook quinoa: Rinse 3/4 cup uncooked quinoa in a fine mesh strainer under cold water until water runs clear. In a medium saucepan over high heat, bring 1 1/2 cups water and quinoa to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes until all water is absorbed. Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and set aside to cool. This can be done 1-2 days in advance.
  2. Prepare the vinaigrette: In a small bowl or mason jar with a lid, combine lime juice, avocado or olive oil, ground cumin, garlic powder, chili powder, salt, and cayenne if using. Whisk or shake vigorously to blend well. Set aside.
  3. Assemble the salad: Once quinoa is cooled, in a large bowl mix quinoa with diced bell pepper, diced onion, grape tomatoes, rinsed black beans, chopped cilantro, thawed corn, and cubed avocado. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Adjust salt to taste if needed.
  4. Garnish and serve: Garnish the salad with additional cilantro and lime wedges if desired. Serve immediately or store leftovers in an airtight container in the refrigerator for 3-4 days.

Notes

  • For a dairy-free or vegan option, omit the feta or Cotija cheese.
  • Quinoa can be prepared up to two days ahead to save time.
  • Substitute canned or grilled corn if fresh frozen corn is unavailable.
  • Add a pinch of cayenne for extra spice or omit for mild flavor.
  • Store leftovers in a sealed container in the fridge for best freshness.

Find it online: https://deliciousyum.com/chili-lime-quinoa-black-bean-salad-vegan-and-gluten-free-recipe/