Southwestern Black Bean and Avocado Quinoa Salad

  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40
  • Yield: 6


This quinoa salad with avocados, black beans and tomatoes has an incredible, zesty lime dressing and is so healthy!


Quinoa Salad

  • 1 tbsp olive oil
  • 1 cup quinoa, rinsed per package instructions
  • 1.75 cups water
  • 1 15 ounce can black beans, rinsed
  • 1.5 avocados, peeled, seeded and cubed
  • 1 cup cherry tomatoes, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, diced
  • 1 red bell pepper, seeded and diced
  • 1/4 cup fresh cilantro, finely chopped*

Dressing (reserve for later)

  • juice of 1.5 limes
  • 1/2 tbsp olive oil
  • 1/2 tsp cumin
  • sprinkle of salt and pepper


  1. In a medium sized pot, add olive oil and heat on medium for 1-2 minutes. Add quinoa and toast for 2-3 minutes, stirring lightly. Pour in water and turn burner to heat heat until water starts to boil. Give a quick stir, then cover and simmer on LOW heat for 15-20 minutes until the water is completely absorbed and the quinoa is fluffy when stirred.
  2. In a small bowl, add dressing ingredients and stir to combine. Taste and adjust add more lime juice or olive oil to taste. Make sure all your add-ins are ready to go.
  3. Add black beans to cooked quinoa, stir, and remove from heat. Let sit for 5-10 minutes.
  4. Add avocado, tomatoes, red onion, garlic. red pepper and stir well to combine.
  5. Finally, add dressing and cilantro, stir again.
  6. Serve slightly warm or chilled. We prefer it chilled.


  • *I add up to 1/2 cup chopped cilantro, but I would consider my family to love cilantro in an excessive sort of way. Adjust up or down for your tastebuds.


  • Serving Size: 8