This Quinoa Avocado Black Bean Salad with Cilantro Vinaigrette is so simple to make, delicious and loaded with plant based protein!
This Quinoa Avocado Black Bean Salad with Cilantro Vinaigrette is one of those easy dinner ideas that can made in the morning, refrigerated and dinner is ready. This is a healthier alternative to macaroni salad, potato salad or pasta salad that is packed with plant based protein and can be ready in under 30 minutes.
Looking for more healthy quinoa salad recipes? Check out this Caprese Quinoa Salad and Spiralized Beet Quinoa Salad.
All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider!
Why You Should Make This Quinoa Black Bean Salad
This recipe is quick, easy, healthy, gluten-free, wheat-free…. what's not to love? It's just one of 300 recipes in my cookbook, The Everything Wheat-Free Diet Cookbook (and is available in all major bookstores 🙂 )
Quinoa is the latest "superfood" these days. I love it. It's so versatile and can be used in so many different ways. Quinoa is loaded with magnesium, iron and calcium. It is the only grain to have all nine essential amino acids which also makes it the only one to be a complete protein. It is low calorie, has a lot of fiber and is also gluten free which is perfect for those with gluten sensitivities.
Fun fact- did you know that avocados have more potassium than bananas? They do!
Avocados are also packed with fiber, Vitamin E, B vitamins and folic acid. They also have monounsaturated fats (healthy fats) which help to lower blood cholesterol.
Black beans are also packed with fiber and plant-based protein as well. Tomatoes have antioxidants and Vitamin A and C in them. There are tons of vitamins and nutrients in this easy to make salad.
Meal prep this salad at the beginning of the week to have for lunch or dinner for the week. It saves so much time and prevents from mindless overeating.
I will make a batch of this quinoa salad and divide it into 6 individual servings to make life easier.
Recipe FAQ's and Expert Tips
While you definitely can freeze quinoa, I wouldn't recommend freezing this salad as the vegetables would get soggy. Let the cooked quinoa cool down completely, then transfer it to a resealable plastic bag. Press all the air out before sealing, then pat the quinoa into an even layer before freezing. Then when you are ready to make this salad you can defrost the quinoa and add everything else!
Absolutely! You can add rotisserie chicken, sliced steak or even shrimp.
This salad is meant to be served cold, right out of the refrigerator. I haven't made this served warm but if you do, please come back and let me know.
Related Recipes
Caprese Quinoa Salad from Lauren Kelly Nutrition
Spiralized Beet Quinoa Salad from Lauren Kelly Nutrition
Favorite Quinoa Salad from Cookie and Kate
Sweet Potato Quinoa Brussels Sprouts Bowl from Lauren Kelly Nutrition
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Quinoa Black Bean Avocado Salad with Cilantro Lime Vinaigrette
Ingredients
- 1.5 cups uncooked quinoa, rinsed and drained
- 3 cups water or vegetable or chicken broth
- 2 15 ounce cans black beans, rinsed and drained
- 14 ounces frozen corn, defrosted
- 2 avocados, peeled and cut into ½ inch pieces
- 1 pint grape tomatoes, sliced in half
- For the dressing:
- 1 clove garlic, minced
- ¼ cup avocado oil or olive oil
- ¾ cup fresh ginger root, minced
- ¼ cup fresh lime juice
- zest from one lime
- 2 tablespoons balsamic vinegar
- ¼ cup fresh cilantro, chopped
- salt and pepper to taste
Instructions
- Cook quinoa with water or broth according to instructions. Allow to cool to room temperature.
- Combine beans, corn, avocado and tomatoes. Toss with cooled quinoa.
- Mix all ingredients together in a large bowl. Pour dressing over salad.
- Let refrigerate for at least an hour or overnight.
Rachel Grey
sweet salad, very yummy. i enjoyed it
Lauren Kelly
I am so glad! Thanks so much!