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Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro

Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro
  • Category


  • Cusine



3/4 cup quinoa

1 1/2 cup water

1/2 tsp. salt

1 red bell pepper, chopped into small dice

1 can black beans, rinsed and drained

1/2 cup thinly sliced green onion

1/2 cup chopped fresh cilantro

2 T fresh-squeezed lime juice

1 tsp. Spike Seasoning 

1 tsp. ground cumin

1/2 tsp. ground Ancho chile pepper 

fresh ground black pepper to taste

1/4 cup extra-virgin olive oil


Check the quinoa package to see if it needs to be rinsed and rinse in a fine-mesh strainer if needed. Combine quinoa, water, and salt and bring to a boil, then reduce heat and simmer covered for 15 minutes, or until all the water is absorbed. Fluff quinoa with a fork and let it cool while you prep other ingredients. Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain until they are quite dry Cut out the stem and remove seeds from the red bell pepper and cut into very small dice Slice the green onions into thin slices and wash, dry, and chop the cilantro. When the quinoa is fairly cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl. Add enough dressing to moisten all the ingredients. Gently stir in the chopped cilantro and serve. This keeps very well in the fridge for several days. The salad absorbs the dressing when it’s refrigerated, so it’s best with a little more dressing stirred in when you’re eating the leftover salad.