Black Bean + Quinoa Salad

I love having people over to our house and filling their bellies with healthy meals. It’s my mission to show that eating healthy can not only be easy + simple but delicious too. Healthy eating gets a bad wrap for being too boring or tasteless. Stick with me, friend. I promise to show you how you can make simple meals that everyone will love. {Just ask my clients in my Transform: Nutrition Bootcamps, they are constantly posting about how much their families are loving the yummy meals too}!

This weekend friends came over and I decided to keep it simple {as always} and grill some chicken with an amazing lime marinade {I used this marinade},  sautéed brussel sprouts, and this black bean + quinoa salad. Oh and the most delicious chocolate + coconut cookies were dessert. {Recipe coming soon}!


One thing I love about this dish is how much it makes. Perfect for a big get together or use the leftovers for lunch the next day. I had plenty of leftovers to pack some for Noah’s lunch this week.

This Black Bean + Quinoa Salad is the perfect side dish or make it a meal by topping with chicken + avocado slices.


1/3 cup fresh lime juice

1 tablespoon ground cumin

3 teaspoons sea salt

1/3 cup olive oil

1 can (15-oz.) black beans drained, rinsed

4 cups water

2 cups dry quinoa

1 medium red bell pepper, finely chopped

1 medium orange bell pepper, finely chopped

1 bunch fresh cilantro, finely chopped



  1. Bring water to a boil in a medium saucepan over high heat.

  2. Add quinoa. Reduce heat to a medium-low; cook, covered, for 10-12 minutes, or until all the water has been absorbed. Remove from heat. Cool for 15-30 minutes. Set aside.

  3. While the quinoa is cooking. Combine lime juice, cumin, olive oil and salt in a medium bowl; whisk to blend.

  4. Place cooled quinoa in a large bowl. Fluff with a fork.

  5. Add bell peppers, cilantro, beans, and dressing; toss gently to blend.