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Quinoa Salad with Black Beans

5 from 1 vote

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A super tasty, nutrition-packed quinoa salad with black beans, sweet potato and a smoky lime and chipotle chili dressing. This is a perfect recipe for weekly meal planning!

A ceramic serving bowl of quinoa salad with chunks of sweet potato, black beans and cilantro sprigs.
A beautiful and nutritious quinoa salad with black bleans.

Say hello to one of our favorite healthy recipes — a quinoa salad with black beans, chunks of sweet potatoes and a smoky chili dressing. It’s perfect to make ahead and stick in the fridge for a busy week.

The tender quinoa grains are tossed with black beans, cooked sweet potato chunks and a tangy-smoky dressing blended with spicy chipotle, lime juice and garlic.

This is a vegan quinoa salad that holds up well in the refrigerator, which is always a plus when jam-packed schedules are on your plate.

Quinoa paired with black beans

I think black beans and sweet potatoes go together beautifully. It might be because quinoa has a naturally earthy, beany taste all by itself.

I often make quinoa salad recipes because they taste so good. But salads are also the best way to get a double dose of tasty protein, like in my Spicy Roasted Sweet Potato Salad.

A white mixing bowl full of sweet potatoes, black beans, cilantro and quinoa, with a wooden spoon.

What does quinoa taste like?

Quinoa has a fairly neutral taste that some describe as mild and nutty. Those characteristics make quinoa a great base for so many different global flavors in recipes.

For that reason, I really love spicing up my black bean quinoa bowl with earthy, smoky spices and bold seasoning.

Cooked tender quinoa has an appealing fluffy texture that’s pleasantly crunchy.

Healthful benefits of quinoa

You might already know that quinoa is a superfood, known as The Mother Grain, basically regarded as a miracle among whole grains.

Fun facts:

  • Quinoa is actually a “pseudo-cereal” grain, harvested from a grassy plant that is not classified as a grain.
  • The little seeds are a complete protein, loaded with calcium, vitamins and minerals as well as all nine essential amino acids.

So yes, by all accounts quinoa is one of the most nutritious foods you can eat!

In fact, some have gone so far as to say that quinoa can supply “all the life-sustaining nutrients” compared to all other foods in the plant and animal kingdom.

A white bowl on a surface, with quinoa, black beans, sweet potatoes and dressing mixed with a spoon for a salad

How to cook quinoa:

Quinoa cooks up quickly, in less than 20 minutes.

  1. To cook quinoa, combine 1 cup in a saucepan with 2 cups water.
  2. Simmer until the water is absorbed and the grains are tender. When it’s ready, the grains will have a small translucent ring, showing that the seed has “popped” open.

To rinse or not to rinse: Basic recipes for cooking quinoa often call for rinsing the grains in a mesh strainer, because the grains are coated with saponin, a naturally occurring chemical that can have a bitter taste.

Since I’ve learned that most of the quinoa we buy is pre-rinsed to remove the saponins, I skip the rinsing step most of the time.

I’ve never noticed any off flavor or weird texture, but if you prefer to give your quinoa a quick rinse, please do!

How long does quinoa salad last in the fridge?

  • Quinoa salad holds up well in the fridge up to 5 days without getting soggy or losing its tastiness.
  • I recommend eating it at room temperature or slightly warmed for the best flavor – cold salads can taste kind of dull.

More fresh and healthy make-ahead salads:

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Smoky Quinoa Salad with Black Beans

Karen Tedesco
A delicious make-ahead vegan quinoa salad for lunch or an easy healthy dinner. This gluten-free salad is mixed with black beans, sweet potato and a delicious homemade smoky chipotle-lime dressing. Feta cheese is a fantastic addition for a vegetarian (non-vegan) salad.
Print Pin
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine Vegetarian
Servings 4 servings

Ingredients

Dressing

  • 3 tablespoons (45 mi) extra virgin olive oil
  • 2 tablespoons (30 ml) fresh lime juice
  • 2 tablespoons (30 ml) maple syrup (or honey)
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) tamari sauce
  • 1-2 canned chipotle chilis with adobo sauce, to taste (choose 2 for more heat)
  • 1 small garlic clove
  • ½ teaspoon salt

Salad

  • 1 cup (170 g) quinoa
  • 1 15-ounce can black beans, drained
  • 1 cup cooked sweet potatoes *see note below on how to cook, cut into cubes
  • ½ cup chopped green onions (about 4-5 onions)
  • 1 fresh red or green chili pepper, finely chopped

Instructions 

Make the dressing

  • Pulse all ingredients in a blender or food processor until smooth, or whisk together in a bowl.

Make the salad

  • Put the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook 15 minutes until the liquid is absorbed. Fluff the grains with a fork and transfer to a serving bowl to cool slightly.
  • Stir in the black beans, sweet potato, green onions, chili pepper and cilantro. Pour the dressing over the salad and stir to mix. Serve warm or at room temperature.

Karen’s Notes and Tips

  • Add in avocado chunks, sweet red bell pepper slices and feta cheese crumbles if you like
  • The salad will keep refrigerated up to 5 days.
  • To cook sweet potato: Peel and cut a large sweet potato into cubes. Place in a steamer basket set in a saucepan of simmering water, about 10 minutes. Alternatively, you can roast the sweet potato in a 425F oven: Toss the cubes on a rimmed baking sheet with 1 tablespoon olive oil and roast until golden and tender, about 25 minutes.
  • If you have leftover cooked sweet potatoes, this recipe comes together in about 20 minutes, and just as quickly if you steam the sweet potato while the quinoa cooks.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 44g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 652mg | Potassium: 434mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5039IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 3mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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21 Comments

  1. 5 stars
    This is such a good quinoa salad recipe. I love it SO much.

  2. Made this with tempeh instead of beans. Came out great. I marinated it for an hour or so in the dressing. Also, added another chipotle for a bit more kick.

  3. Our coworker brought this to a potluck, and it was amazing! Everyone loved it and wanted the recipe… can’t wait to make it myself. Yum

  4. This is a new favorite in our house. I added orange bell pepper and avocado for some more color. It is great with or without the additions.

  5. Perfect timing. This dish looks simple and delicious AND I just happen to have the red quinoa from Local Harvest waiting in my pantry for a recipe. I made quinoa and veggie soup last night. Seems like I’m starting to see quinoa everywhere!

  6. Tempered Woman says:

    I’ve been reticent to jump on the quinoa bandwagon. I’ve seen so many good recipes but… this is the first with black beans. You may have tipped the scales for me. 😉

  7. Dani Spies says:

    Mmmmmm, this combination sounds delicious! I’ll have to give it a try:)!

  8. Hi Karen,
    My first visit to your blog today and I made & ate my version of this fab recipe within 2 hours of finding you -is that a record?! I used some chopped red onion, as I had no green, butter beans and parsley(all I had) and reduced the sugar by half. It was delicious!

  9. O love the idea of combining beans and quinoa with lime! Looks great too! Yummy and fresh.

  10. Deborah Dowd says:

    I am a recent convert to quinoa, and we are using it at our house instead of rice since it has a stabilizing influence on my husband’s blood sugar (he is pre-diabetic). Your salad sounds like a delicious use of quinoa that would be great with grilled food. Unfortunately, we have not been able to find red quinoa anywhere near me!

  11. noble pig says:

    Well, I have never thought of making smokey quinoa. That sounds great and interesting. And I never knew there was a magazine called SAUCE. I need that!

  12. AnticiPlate says:

    I just love quinoa!!! great recipe.

  13. valentina says:

    Ohh, how I wish I could have tasted this! And I’ve never tried quinoa… It sure looks fabulous!

  14. Patricia Scarpin says:

    Karen, I have never tried quinoa (don’t ask my why, because frankly I don’t know!), but you had at lime dressing. 🙂

  15. michelle @ thursday night smackdown says:

    i’ll come organize your spice cabinet! i love crap like that. i’m am the spice cabinet master!

    and that quinoa looks really good, too.

  16. That salad looks good. I have recently been enjoying quinoa.

  17. Catherine Wilkinson says:

    Karen,
    Nice! I’m thinking that Smoky Lime Dressing will be lovely on some leftover chicken in the fridge that I’ve been pondering for a day or so now. Don’t have any quinoa in the house right now, but I do love to cook with it.
    Ok, shredded chicken tacos…cilantro, cabbage, Karen’s Smoky Lime Dressing. Yes, that will do nicely.

  18. I think S will really like this, especially with the beans.

    Hi Lori – quinoa, squash, tomatoes and black beans sounds like a perfect combo of New World ingredients.

    Emiline – seriously? I’m popping a box in the mail to you ASAP!

  19. Looks fabulous!

    Please send me some quinoa from St. Louis. We don’t have any in Springfield.

  20. I love quinoa. I have it a lot with black beans and squash and tomatoes. Yummy.

    You recipe here sounds delicious and I think I will try it before the week is up. Thank you.

  21. I am still working on convincing S that he could like quinoa. Maybe if I put beans in it…