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Quinoa Salad with Black Beans and Lime

A 30-minute quinoa and black bean salad with cherry tomatoes, spring onions, cilantro, and a simple cumin-lime dressing.

By Jobri Fitness · Published September 2, 2026

Quinoa salad with black beans, cherry tomatoes, and cilantro in a bowl
Servings

4

Prep time
15 min
Cook time
15 min
Total time
30 min

Nutrition per serving

Per serving (one quarter of the recipe), calculated from the listed ingredient quantities

Calories
403 kcal
Protein
13.7 g
Carbohydrates
52.6 g
Fat
16.9 g
Fiber
12.6 g

Ingredients

  • 1 tsp

    2.3 g

    black pepper

  • 2 cups

    480 ml

    water

  • 1 cup

    170 g

    uncooked quinoa

  • 1/4 cup

    54 g

    olive oil

  • 2

    134 g

    limes (juiced)

  • 2 tsp

    4.2 g

    ground cumin

  • 1 tsp

    6 g

    salt

  • 1/2 tsp

    1.15 g

    red pepper flakes

  • 200 g

    cherry tomatoes (halved)

  • 420 g

    canned black beans (drained and rinsed)

  • 5

    75 g

    spring onions (sliced)

  • 1/4 cup

    4 g

    cilantro leaves (chopped)

Equipment

  • Medium saucepan with lid
  • Fine-mesh sieve
  • Small bowl
  • Whisk
  • Knife and cutting board
  • Large mixing bowl

Instructions

  1. Cook the quinoa

    Bring the water and quinoa to a boil. Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, until the quinoa is tender and the water is absorbed.

  2. Mix the dressing

    Whisk the olive oil, lime juice, cumin, red pepper flakes, and salt in a small bowl.

  3. Prepare the vegetables

    Halve the cherry tomatoes, slice the spring onions, chop the cilantro, and rinse the black beans.

  4. Combine the salad

    Add the cooked quinoa, tomatoes, black beans, spring onions, and cilantro to a large bowl. Pour over the dressing and mix to coat. Season with the black pepper.

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Storage

Refrigerate leftovers in a shallow, covered container within two hours. Use within three to four days.

Allergens

Check packaged ingredient labels for allergen and cross-contact information

Quinoa salad at a glance

This quinoa salad makes four servings and takes 30 minutes. Each serving provides 403 calories, 13.7 g protein, 52.6 g carbohydrates, 16.9 g fat, and 12.6 g fiber, calculated from the listed ingredient quantities.

Serving and storage

One serving is one quarter of the finished recipe. Refrigerate leftovers within two hours and use them within three to four days.