Quinoa Black Bean Recipe – Easy Indian-Spiced Salad Bowl

Last Updated on 4 months by Neha Deshmukh

Quinoa Black Bean Recipe – Easy Indian-Spiced Salad Bowl

Introduction

Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful Quinoa Black Bean Salad with you. Honestly, it’s become a weeknight staple in my kitchen – quick to throw together, packed with goodness, and bursting with Indian-inspired spices. I first made this when I was looking for a healthy, protein-packed lunch that wasn’t boring, and it’s been a hit ever since! It’s perfect for a light meal, a side dish, or even a vibrant addition to your lunchbox.

Why You’ll Love This Recipe

This isn’t your average salad. It’s a delightful blend of textures and tastes – fluffy quinoa, tender black beans, and a lovely kick from paprika, all brought together with a zesty lemon dressing. It’s healthy, naturally gluten-free (always double-check your ingredients!), and easily adaptable to your preferences. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this delicious Quinoa Black Bean Salad:

• ½ cup Quinoa
• 1 Onion
• ½ inch piece Ginger
• 2-3 Garlic cloves
• 1 small Capsicum (Bell Pepper)
• 1 big Tomato
• ¼ cup Cooked Black Beans
• 1 tsp Paprika
• as needed Salt
• 2 tsp Olive oil
• ½ tsp Fresh lemon juice
• 2 tbsp Coriander leaves (cilantro)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: Types and Cooking Methods

There are a few types of quinoa – white, red, and black. I usually use white quinoa for this recipe as it cooks the quickest, but feel free to experiment! To cook 1/2 cup of quinoa, rinse it well, then combine with 1 cup of water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until all the water is absorbed. Fluff with a fork. (That’s about 113g quinoa to 237ml water, if you prefer metric!)

Black Beans: Regional Variations & Health Benefits

Black beans are a powerhouse of nutrients! You can use any variety you like. In India, we often use kala chana (black chickpeas) which have a similar earthy flavour. If you’re short on time, canned black beans work perfectly – just rinse them well before using.

Paprika: Exploring Different Varieties (Kashmiri, Hungarian)

Paprika adds a beautiful colour and subtle smoky flavour. Kashmiri paprika is milder and adds a vibrant red hue, while Hungarian paprika can range from sweet to hot. I usually use a mix!

Olive Oil: Choosing the Right Type for Flavor

Extra virgin olive oil is my go-to for its flavour and health benefits. But a lighter olive oil works just as well if you prefer a more neutral taste.

Ingredients for a Vegan Option

This recipe is already naturally vegan! Just ensure your paprika doesn’t contain any hidden animal products (rare, but always good to check).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your quinoa according to package directions (or the method above!). Once it’s fluffy, set it aside. And separately, make sure your black beans are cooked and ready to go.
2. Heat the olive oil in a pan over medium heat. Add the chopped onion, ginger, and garlic. Sauté until they turn translucent and fragrant – about 5-7 minutes. Don’t rush this step; building that flavour base is key!
3. Sprinkle in the paprika and cook for another 30 seconds, stirring constantly. This blooms the spice and releases its aroma.
4. Now, add the chopped tomatoes and capsicum. Stir well and cook for just a couple of minutes – we want them to retain a little crunch.
5. It’s time to bring everything together! Add the cooked quinoa and black beans to the pan. Season with salt. Gently stir everything until well combined. We’re not looking to cook anything further here, just warm it through.
6. Remove the pan from the heat. Drizzle with fresh lemon juice and garnish generously with fresh coriander leaves.
7. Serve warm and enjoy!

Expert Tips

A few little things I’ve learned along the way…

Achieving the Perfect Quinoa Texture

Rinsing the quinoa before cooking removes the saponins, which can give it a bitter taste. Also, don’t overcook it! You want it to be fluffy, not mushy.

Balancing Flavors: Salt and Spice

Taste as you go! Salt is crucial for bringing out all the flavours. Start with a pinch and add more as needed.

Variations

Let’s get creative!

Vegan Adaptation

As mentioned, this recipe is already vegan-friendly!

Gluten-Free Adaptation

Naturally gluten-free, but always check your spice blends to be sure.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of paprika to your liking. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli.

Festival Adaptation (Navratri-Friendly)

During Navratri, you can skip the onion and garlic to make this a completely satvik (pure) dish.

Serving Suggestions

This Quinoa Black Bean Salad is incredibly versatile!

• Serve it as a light lunch or dinner.
• Pair it with a side of raita (yogurt dip) for a cooling contrast.
• Use it as a filling for wraps or tacos.
• It’s also fantastic as a side dish with grilled chicken or fish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature.

FAQs

Got questions? I’ve got answers!

Is this recipe suitable for meal prepping?

Absolutely! This salad holds up really well in the fridge, making it perfect for meal prepping.

Can I use canned black beans instead of cooking them myself?

Yes, definitely! Just rinse them well to remove any excess sodium.

What other vegetables can I add to this salad?

Feel free to add chopped cucumber, corn, or even some shredded carrots. My friend loves adding avocado for extra creaminess!

How can I adjust the tanginess of the salad?

Add more or less lemon juice to suit your taste. A splash of lime juice also works beautifully.

Can this be served cold, or is it best warm?

It’s delicious both ways! I personally enjoy it warm, but it’s equally refreshing served cold, especially during the summer months.