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  • Writer's picturecupcakesandshit

Quinoa, Bean, and Pepper Salad

This salad is the perfect accompaniment to any summer picnic or even as a healthy lunch all by itself.

quinoa, black bean, and pepper salad

What's great about this recipe is that it is completely adaptable to your taste preferences and other vegetables are always welcome (my favorite is adding a little bit of avocado)!

This is a staple at any get together involving food, which let's face it, should be every get together.

quinoa, bean, and pepper salad


1 cup quinoa, uncooked

1 15 oz can black beans, drained and rinsed

1 15 oz can chickpeas, drained and rinsed

1/2 red onion, minced

1 green pepper, minced

1 red pepper, minced

1 yellow pepper, minced

1/2 bunch cilantro, minced

Olive Oil

Lime Juice

Red Wine Vinegar

Salt and Fresh Cracked Pepper


  1. Cook the quinoa: rinse the quinoa and drain it. Put your rinsed quinoa in a pan and cover with 2 cups water and a little salt. Cover with a lid and bring to a boil. Turn your heat to the lowest setting and simmer for 15-20 minutes or until you can't see the water "bubbling" anymore. Turn off the heat and let it sit for 5-10 minutes (this lets it soak up whatever water is remaining and the quinoa becomes fluffier).

  2. Once the quinoa is all cooked and cooled, put all ingredients together in a large bowl. Drizzle a little olive oil, lime juice, red wine vinegar, salt and pepper to taste. I like to add a good tablespoon or more of vinegar because I like mine a little more sour but this is completely up to your preferences just taste as you go.

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