Simple and delicious would describe this Zesty Quinoa Bean Salad. You will find yourself making this to take to all your potlucks and workplace shared meals as well as part of your weekly batch cooking. One of the things that makes this salad special is that it can be enjoyed either hot or cold. I like it both ways equally. It’s such a beautiful salad as well – visually pleasing food is always a bonus! We even made a video to show you just how easy peasy this recipe is to make.
Easy – Flavorful – Filling – Healthy – Economical
Simple ingredients is all this dish requires. You might have everything on hand right now to make this!
Watch the video to see how quickly and easily this recipe comes together.
I love make ahead salads like this that hold up well in the fridge over several days.
If you need a dish to take to a new mom or someone who just had surgery – this is a good one.
I like to take a cup or more of the Zesty Quinoa Bean Salad and add it to one of my daily Big Beautiful Chopped Salads for lunch. It keeps me full for hours and hours. It is so pretty too – I like pretty food. My little granddaughter Sweetpea likes to pick the corn out of my salad.
Zesty Quinoa Bean Salad
- 2 cups quinoa – rinsed
- 2 1/2 cups water
- 2 cups black beans, rinsed and drained
- 2 red bell peppers. diced
- 1 small red onion, diced
- 1/2 cup chopped cilantro
- 1 1/2 cups corn – frozen, thawed
- 1/2 cup lime juice
- 3 tablespoons no salt added mustard
- Zest of 1-2 limes
In an Instant pot electric pressure cooker add the rinsed and drained quinoa with 2 1/2 cups water. Put the lid on making sure the sealing vent is in the sealing position. Set time for 5 minutes at high pressure and let it come down using natural pressure release. When it is done, fluff with a fork.
Add the quinoa and the rest of the salad ingredients to a large bowl and stir until well combined.
In a measuring cup mix together the lime juice, salt and lime zest. Pour over the prepared salad and stir until well combined. This can be eaten hot or cold. Refrigerate the leftovers. It can be reheated to serve it warm. Serve it cold over a bed of greens or over a Big Beautiful Chopped Salad.
Variations: If desired you can add some chili powder, ground cumin, salsa, diced jalapeno or the California Balsamic Vinegars like Sweet Heat, Blazin Habanero or Gilroy Garlic.
You might also like my California Quinoa Salad Recipe.
I’m very excited to share that we are working on a new look for Nutmeg Notebook! Our son is working diligently on this project. Of course there are always unforeseen obstacles to get past when you engage in these types of projects. This week he is working on our recipe navigation system. Many of you have told me how much you appreciate how organized the recipes are and we want to continue with a detailed format for finding the recipes you want to see.
Also at this time I am ready to let go of all the SAD – Standard American Diet recipes that have been on the blog since I started it long before I went plant based. Back in 2013 when I adopted a whole food plant based lifestyle I decided to keep the recipes and blog posts. For one they are a part of my journey and second I was hoping that some people who came here for those recipes might see how I am eating now and maybe they would try some of the plant based recipes too. I don’t think that has really happened and I no longer feel good about having those recipes on my blog. They don’t represent how I believe we should all be eating. If you do still come here for those recipes you only have a week or two to copy them as they will be gone forever and I won’t be providing them to anyone after they have been removed.
Of course all of the plant based recipes will remain on the blog and we will be continuing to add more healthy recipes here and our Nutmeg Notebook YouTube videos throughout the year! Please subscribe to my YouTube channel.
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