Redonkulously Healthy Quinoa Salad with Black Beans Recipe

Easy Quinoa Salad RecipeMy adaptation today is from the Eat Yourself Skinny blog and is my version of their Summer Quinoa Salad. As usual, I decided to make something before I’d really double-checked if I had everything and so I adapted as I went. My own version of the recipe is lovingly recorded below.


  • 1 cup quinoa (cooked according to package instructions) – I reckon if you have a moral issue about quinoa, then wild rice would do really well as a subsitute
  • 1/2 red onion (chopped)
  • 1/2 yellow pepper (chopped)
  • 1/2 orange pepper (chopped)
  • 1/2 broccoli head (separated into small florets)
  • handful of baby carrots (chopped)
  • 1 small can of corn (drained)
  • 1 can black beans (drained)
  • juice of 1/2 lemon
  • 1 tblspn balsamic vinegar
  • 1 tablespn olive oil
  • salt and pepper to taste
  • pinch of chilli powder
  • 1 tblspn flax seeds
  • 1 tsp of dried basil (fresh would be ideal but this year’s basil crop is looking way worse than last year’s)

Possible additions/serving suggestions: add feta cheese and avocado; put into wraps or tacos; serve with grilled chicken; use lime juice instead of lemon.


Cook the quinoa according to the package (boil 2 cups water, remove from heat, add quiona, return to medium heat, covered, for +-12 mins, then cool for 5, fluff with a fork). Once done, stir in the basil.

Saute onion, peppers, and broccoli in some olive oil until the broccoli is soft. In a separate bowl, whisk lemon juice, balsamic, olive oil, salt and pepper together.

In a large bowl, combine the quinoa, sauteed veggies, carrots, and flax seeds. Throw in the dressing and stir well.

Serve into bowls. Consume. Feel virtuous 🙂


3 Comments Add yours

  1. It was seriously yummy. Let me know if you try it!

  2. LFFL says:

    That sounds really good.

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