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  • Quinoa and Black Bean Salad

This delightful chilled salad works as an entree or a side dish.

Recipe Source: Delicious Heart Healthy Latino Recipes


  • ½ C quinoa

  • 1½ C water

  • 1½ Tbsp olive oil

  • 3 Tbsp lime juice

  • ¼ tsp cumin

  • ¼ tsp ground coriander (dried cilantro seeds)

  • 2 Tbsp cilantro, chopped

  • 2 medium scallions, minced

  • 1 can (15½ oz) low-sodium black beans, drained and rinsed

  • 2 C tomato, chopped

  • 1 medium red bell pepper, chopped

  • 1 medium green bell pepper, chopped

  • 2 fresh green chilis (or to taste), minced

  • Ground black pepper, to taste

Photograph of the completed recipe.
calories 208
Total fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 284 mg
Total fiber 7 g
Protein 9 g
Carbohydrates 34 g
Potassium 619 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Rinse the quinoa in cold water. Boil 1½ cups water in a saucepan, then add the quinoa. Return to boil, then simmer until the water is absorbed, 10 to 15 minutes. Cool for 15 minutes.

  • 2
    While the quinoa is cooking, mix olive oil, lime juice, cumin, coriander, cilantro, and scallions in a small bowl, and set aside.

  • 3
    Combine chopped vegetables with the black beans in a large bowl, and set aside.

  • 4
    Once the quinoa has cooled, combine all ingredients and mix well.

  • 5
    Cover and refrigerate until ready to serve.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.