Black Bean Quinoa Salad

This smoky black bean, poblano pepper, and quinoa salad is gluten free, vegan, and vegetarian! Enjoy this delicious salad anytime of year.

Course Salad

Cuisine Quinoa

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 301kcal

Author Wendy Polisi

Ingredients

1 ½ cups cooked black beans drained and rinsed
1 ½ cups cooked quinoa
2 roasted red bell peppers diced
1 cup diced red onion
1 to mato seeded and diced
1 poblano pepper seeded and diced
⅓ cup chopped fresh cilantro
For Topping
1 avocado pitted and diced
4 tablespoons Vegan Sour cream OR Greek Yogurt
Dressing
⅓ cup fresh lime juice
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
¼ teaspoon chipotle chili powder
½ teaspoon sea salt
⅓ cup ⅓ cup olive oil or water + 2 teaspoons chia seeds

US Customary - Metric

Instructions

In a medium bowl combine black beans, quinoa, red pepper, red onion, tomato, poblano pepper and cilantro. Toss with desired amount of dressing (I used about half) and serve at room temperature or chilled. Drizzle with additional dressing and top with avocado and/or sour cream if desired.
Dressing
If you are using chia seeds for the dressing, combine chia seeds and ⅓ cup water and set aside for 10 to 15 minutes, until a gel forms.
In a small bowl or jar combine lime juice, Dijon mustard, smoked paprika, chipotle chili powder and sea salt. Stir or shake to combine. Add olive oil or chia gel and whisk or shake until well combined.

Notes

Servings 4, Calories 303, Fat 9.9g, Carbohydrates 42g, Protein 12.9g, Cholesterol 0mg, Sodium 376mg, Fiber 14.6g, Sugars 7.5g
Note: If you are starting with dried black beans try putting in a teaspoon of smoked paprika per one cup of dried beans! Similarly, if you don’t already have quinoa cooked and are cooking it specifically for this recipe (or for this and any other Mexican style quinoa), add in a teaspoon of smoked paprika per cup of uncooked quinoa.

Nutrition