Dive into a bowl of vibrant goodness with our Quinoa Chickpea Salad with Black Beans. It is a simple recipe that will have your taste buds dancing in delight! The nutty essence of perfectly cooked quinoa mingles with the hearty, protein-packed chickpeas and black beans, creating a foundation that's both nourishing and satisfying.
Whether you're looking for a light lunch option or a standout side dish, this Quinoa Chickpea Salad with Black Beans promises to be a crowd-pleaser that leaves everyone asking for seconds!
Ingredients
- Vegetable Broth: If you're out of vegetable broth, chicken or beef broth works well too, depending on your dietary needs.
- Quinoa: This super seed brings protein, fiber, and a delightful nutty flavor to the salad. No quinoa? Couscous or bulgur wheat can step in as a fine understudy.
- Sunflower Oil: Avocado oil, olive oil or any vegetable oil you have on hand will work.
- Garlic: Adds that essential zing! Fresh garlic is best, but garlic powder or pre-minced garlic from a jar can save the day in a pinch.
- Onion: Any type of onion will work, but if you're in a bind, shallots or even a bit of onion powder can fill in.
- Cumin: This spice is key for adding a warm, earthy note that complements the beans and quinoa beautifully. No cumin? Try a dash of coriander or chili powder for a different but equally delicious flavor profile.
- Salt, Pepper, and Garlic Powder: Feel free to adjust amounts to taste or swap in seasoned salt or onion powder for a twist.
- Black Beans: These bring texture, protein, and a hearty feel to the salad. Kidney beans or even pinto beans make great substitutes.
- Chickpeas (Garbanzo Beans): You can use white beans or lentils as a substitute.
Tips and Tricks
- Toast Your Quinoa: Before boiling, give your quinoa a quick toast in the pan. This little step adds a wonderful depth of flavor, making those tiny grains pop with a nutty essence. Just heat them until they start to crackle and release that heavenly aroma.
- Dress to Impress: While I've kept it simple here, don't underestimate the power of a good dressing. A squeeze of lime, a dash of olive oil, and a hint of honey can elevate your meal.
- Freshen Up: Fresh herbs are like a magic wand in this dish. A sprinkle of chopped cilantro or parsley before serving adds a burst of color and freshness that really ties everything together.
- Avocado - The Creamy Dream: Try adding avocado to this dish. It works beautifully with the other ingredients, plus it adds healthy fats that keep you feeling full and satisfied.
- Seasonal Twists: Embrace the seasons by adding veggies that are currently in bloom. Think bell peppers in summer or roasted squash in the fall. It's a wonderful way to keep this salad feeling new and exciting all year round.
You May Also Like
- Dive into a world of flavors with my Thai Quinoa Salad, where each forkful is a burst of flavor.
- Saddle up for a taste of the wild west with the Southwestern Quinoa Salad; it's packed with black beans, corn, and a zesty dressing that'll make you feel like you're at a sunny Tex-Mex fiesta.
- For those crisp autumn days, Apple Quinoa Salad is a hug in a bowl, blending the sweet crunch of apples with the nutty warmth of quinoa.
- Balsamic Quinoa Salad is an elegant yet easy dish that pairs the rich depth of balsamic vinegar with the light freshness of quinoa, a true testimony to my belief that simple ingredients often make the most memorable meals.
This recipe was shared with us from Leigha, the blogger behind The Yooper Girl.
Quinoa Chickpea Salad with Black Beans
Ingredients
- 1 ⅓ cup vegetable broth
- ⅔ cup quinoa
- 1 tablespoon sunflower oil
- 2 cloves garlic
- 1 onion diced
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 ½ cups black beans drained and rinsed
- 1 ½ cups chickpeas garbanzo beans, rinsed and drained
Instructions
- In a medium to large pot, heat 1 teaspoon of oil over medium heat. Add the minced garlic and chopped onion and stir for a few minutes, until soft and fragrant.
- Rinse the quinoa in a sieve then add it to the pot. Pour vegetable broth over everything and add the cumin, salt, pepper, and garlic powder.
- Bring to a soft boil then turn heat to low. Let it sit for 20-25 minutes, until all of the water is absorbed and the quinoa is cooked.
- Add the black beans and chickpeas and stir to incorporate until everything is heated.
- Serve either hot or cold and top with avocado!
Shannon Graham
This would be a great way to use the cans of black beans I have.
Wendy Polisi
For sure!