I Eat Plants: Black Bean and Quinoa Salad


I Eat Plants: Black Bean and Quinoa Salad

I Eat Plants: Black Bean and Quinoa Salad


  • 1/2 Cup quinoa (uncooked), rinsed well
  • 1 Cup water or vegetable broth
  • 1 Cup black beans, cooked, drained and rinsed well (canned are fine, dried are cheaper)
  • 1 Cup fresh or frozen roasted corn kernels
  • 1 small onion, finely diced, or 1 bunch scallions, white and light green parts only, sliced
  • 1-2 carrots, grated
  • 1/2 of a red or orange bell pepper, diced
  • 1-2 Tbs Canola (or other mild-tasting, such as corn, safflower, or grapeseed) Oil
  • 2 Tbs Balsamic Vinegar
  • 1/2 cup minced Flat Parsley leaves
  • 1-2 cloves garlic, minced
  • salt and pepper to taste


  1. Add the washed quinoa to a sauce pan with the vegetable broth or water. Bring to a boil, reduce heat and cover, stirring occasionally.
  2. After 10 minutes, add the corn kernels. After another 5 minutes, quinoa should be cooked.
  3. Remove from heat and cool, preferably in the refrigerator, for anywhere from an hour to overnight.
  4. When cooled, transfer to a large bowl.
  5. Add the grated carrot, red peppers, onion and beans, mix well.
  6. In a separate bowl, whisk all the ingredients from the canola oil to the salt and pepper together.
  7. Add slowly to the large bowl while mixing with a large spoon; all the dressing may not be needed.
  8. The salad can be eaten as is right now, but the flavors will be stronger if you let it sit (refrigerated) overnight.


About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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