Black Bean Quinoa Salad Medium

Festive Black Bean & Quinoa Salad Recipe

This tasty vegetarian salad is great for a potluck because the husks from the quinoa (pronounced “keen-wah”) come off the grain and look like mini confetti in the salad.  This salad also keeps very well and develops even more flavour a day or two after being made.


  • 1-1/2 cups of quinoa
  • 1-1/2 cups canned black beans
  • 1/3 cup sundried tomatoes, chopped
  • 1/3 cup marinated artichoke hearts, chopped
  • 1/3 cup marinated eggplant, chopped
  • 1/4 cup finely chopped red onion (only add right when serving)
  • 1/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • teaspoon or two of cumin

Cook the quinoa according to package directions, taking care to rinse at least five times before cooking to eliminate bitterness.  Meanwhile combine apple cider vinegar and well-rinsed black beans together in the salad bowl you will be using.  Let the beans marinate until the quinoa is cooked and cooled, then drain the beans and assemble the salad by combining the beans, quinoa and chopped veggies.  Stir to combine and drizzle with a dressing made of lemon juice and a good quality olive oil plus a teaspoon or two of cumin (depending on taste).  Add salt and pepper to taste.  You could also add a touch of the marinade liquid from the tomatoes, eggplant, or artichokes to add another flavour to the dish.  Store in the refrigerator and serve as a healthy lunches or a side dish to chicken or pork.

See also: Summer Quinoa Salad

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. Gloria Bonde
    Gloria BondeJanuary 2,10

    Hi this recipe looks great – I’ve had quinoa – I like the artichoke hearts and eggplant additions – I like food like this -Thanks Gloria

  2. Kathy
    KathyJune 2,10

    Sounds like a good recipe. Wondered if you cook the eggplant, artichoke & beans though before refrig.

    • Stevie
      StevieJune 3,10

      Hi Kathy, no, all the items I add are already cooked as I use the pickled or marinated varieties in jars or cans. I always have a good full pantry of preservered harvest from the previous summer so it works well in the winter and spring. In the summer, try fresh cherry tomatoes, corn, snap peas, and herbs (like cilantro) which don’t need cooking.

  3. Biryani Recipes
    Biryani RecipesJuly 13,10

    Yummy recipe. Salad is my favorite one. This is also use for parties too. This is evergreen recipe.

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