Fluffy Herbed Quinoa + Black Bean Salad Recipe



  • 1 cup dry white quinoa
  • 2 cups low sodium vegetable stock
  • 1 red bell pepper
  • 1 15 ounce can of black beans (or your bean of choice)
  • 3 sprigs fresh thyme
  • 1 handful of fresh parsley
  • 1 lemon
  • 4 tablespoons extra virgin olive oil

*Choose organic ingredients when possible

  1. Rinse quinoa under cold water until the water runs clear.
  2. Place quinoa and vegetable stock in a medium saucepan.
  3. Bring saucepan to boil, reduce heat to a simmer, cover and cook until liquid is absorbed and germ has spiraled out, about 20 minutes.
  4. While quinoa is simmering, prepare vegetables.
  5. Dice red bell pepper into small pieces no bigger than the size of a pea.
  6. Strip leaves from sprigs of thyme and coarsely chop together with the parsley.
  7. Open the can of black beans, strain, rinse well and let drip dry.
  8. Once the quinoa is cooked and has cooled to room temp or below, mix together with the bell pepper, black beans and herbs, as well as a little lemon zest.
  9. Juice the lemon and mix together with the olive oil and a pinch of salt.
  10. When ready to eat, top quinoa salad with lemon/olive oil dressing, and enjoy!