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Whole Foods Black Bean Quinoa Salad

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Salad
Cuisine American
Servings 4
Calories 315 kcal


  • 1 cup quinoa dry
  • 1 cup water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 clove garlic minced
  • A pinch of cayenne pepper
  • 1 chopped red bell pepper, seeded
  • 3 green onions diced
  • 1.5 cup black beans uncooked
  • 1/2 cup cilantro chopped
  • 1/2 cup red onion chopped
  • 1 tsp kosher or Himalayan salt
  • 1 tsp ground cumin
  • 1/4 cup lime juice

Optional add-ins

  • 1 cup ¬†cherry tomatoes sliced
  • 1 tbsp maple syrup
  • 1/2 tsp chili powder
  • 1/2 tbsp chipotle powder


We will prepare our Quinoa and Black beans separately and will combine them at the end

    For Quinoa

    • Rinse Quinoa before cooking
    • To cook Quinoa you can use your instant pot if you have one, or the stove method

    Instant Pot Method

    • Add water and quinoa at the bottom of the pot
    • Place the lid and rotate the steam release valve to sealing
    • Either use a manual or pressure cook button to cook at high pressure for almost 1 minute
    • Release pressure naturally for 15 minutes
    • When the screen shows LO:15, turn the valve steam release to venting, thereby releasing any remaining pressure
    • Remove lid and fluff quinoa with a fork
    • By removing stainless steel insert from instant pot housing, it will help the Quinoa cool faster

    Stove Method

    • In a saucepan, combine quinoa and water
    • Place on high flame and bring to a boil
    • As the mixture starts to boil, reduce the heat
    • Place the lid and let the quinoa cook till tender, for 15 minutes
    • Remove from flame and uncover
    • Fluff with a fork and let it cool down

    For Black Beans

    • In a large skillet add a tablespoon of olive oil and place it on heat
    • Add onion and garlic, saute till they give off an aroma
    • Add cumin, pepper, and black beans to skillet, let them cook for 4 minutes
    • Add salt and pepper to taste
    • Remove from flame


    • In a bowl, mix the leftover garlic and cumin with olive oil, tomatoes, lime juice, vinegar, maple syrup, and add chili and chipotle powder for spiciness
    • Your dressing is ready
    • When the quinoa is ready, pour it into a large glass bowl
    • Add dressing, beans, and green onions to the quinoa
    • Toss everything evenly, this will further cool the quinoa and beans
    • Garnish with cilantro

    Tips for this recipe

    • A warm salad may not taste good, the flavors are muted due to the heat. We recommend placing the salad in the fridge for 30 minutes. Eating a cool salad is more refreshing and delicious.
    • You can store this in an airtight container and refrigerate it for 6 days
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