This Zesty Quinoa Salad is full of vibrant flavors and colors. Made with black beans, mango, lime juice, and more, this vegan quinoa salad makes a perfect meal-prep lunch, light summer dinner, or BBQ side dish!
Some flavor combinations are simply a match made in heaven, and this Zesty Quinoa Salad is exactly that! The earthiness of the quinoa and black beans meets the sweetness of the mango and the brightness of the lime juice and zest! Add in punches of flavor from the cilantro and jalapeño and you're in business!
The flavors of this quinoa salad were actually inspired by my recipe for black bean mango salsa. I tweaked it a bit by swapping red bell pepper for the green and adding avocado and lime zest!
I love meal prepping this salad for easy lunches throughout the week. But this vegan quinoa salad also makes a perfect light summer supper or cookout side dish. And since it's so flavorful, even your Omni friends will be impressed.
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You'll love this recipe because it's:
- Quick & Easy
- Vegan / Vegetarian
- Dairy-free
- Gluten-Free
- WFPB & Oil-free
- Perfect for Meal Prep
- Flavorful & Delicious
What type of quinoa should I use?
Quinoa comes in a variety of colors including red, white, black, and tri-color/rainbow (really just a blend of the three colors). For this (and most savory) quinoa recipes, any type will do. I used white quinoa because that's what was available.
Do I really have to rinse the quinoa?
Yes! Don't skip this step. Quinoa has a natural coating called saponin that can make it taste bitter and soapy. But giving it a quick rinse under cold water before cooking will remove the coating and bitter flavor.
Ingredient Notes
- quinoa: I start with 1 cup of dry quinoa. If you have precooked quinoa, you will need about 4 cups.
- black beans: I use canned black beans but if you prefer you can make your own from scratch.
- mango: I use frozen mango because it's just easier, but fresh mango is also fine. Just be sure it's ripe!
- red onion: This is my personal preference because it's so colorful and flavorful. A white or yellow onion could work in a pinch.
- avocado: The lime juice will help keep the avocado from browning if you meal prep this recipe. Bonus!
- jalapeno: De-seed and chop fine, although if you want a little extra heat, you can leave the seeds in.
- red bell pepper: I love both the color and flavor of the red bell pepper here. A yellow or orange bell pepper could be substituted in a pinch. I tried it once with green pepper and I found the flavor a little overpowering.
- cilantro: if you're one of those people who thinks cilantro tastes like soap, you could try substituting it with another herb like parsley, or just leave it out.
- lime juice: Since you also need lime zest, I recommend squeezing the juice from the lime, but if you don't have a fresh lime, jarred juice will make a fine substitute.
- lime zest: This is what puts the Zesty in this Quinoa Salad. I definitely don't recommend skipping this ingredient, but if you can't get a fresh lime, the salad will still taste good.
- cumin
- granulated garlic
- salt
*See recipe card for quantities.
Variations
- If you prefer a different base you could try couscous, farro, amaranth, or even brown rice.
Instructions
- Place the quinoa in a fine-mesh strainer and rinse under cold water to remove any bitterness.
- Add the quinoa and 2 cups of water to a medium-sized pot. Place over medium-high heat and bring to a simmer. Then turn the heat down to medium-low.
- Simmer for 10 to 15 minutes, or until all of the water is absorbed.
- Remove from the heat and place a lid on the pot. Let rest for 5 minutes, then remove the lid and fluff with a fork.
- While the quinoa is cooking, prep all the rest of the ingredients. Drain and rinse the beans, finely dice the onion and bell pepper, de-seed and finely dice the jalapeno, chop the avocado and mango into small cubes, and wash and chop the cilantro. You'll also need to zest the lime and squeeze out the juice. (1 lime should give you about 2 tablespoons of juice).
- Once the quinoa is done, add it to a large bowl with all of the other ingredients. Toss to combine and serve right away or portion and store for later.
Troubleshooting
- Why does my quinoa taste bitter? Quinoa should be thoroughly rinsed with cool water before cooking. This will remove a coating called saponin that can cause it to taste bitter and soapy.
How to serve
Quinoa salads are perfect for meal-prepped lunches! Just portion into individual containers and enjoy throughout the week.
A vegan quinoa salad also makes a delicious light dinner salad for a summer night. Or bring it as a side dish to share at your next potluck or cookout.
Quinoa salad can even make a great side dish for a weekday meal. Pair it with something like Vegan Crab Cakes, Air Fryer Tofu, or Chick-fil-A style Tofu Nuggets.
Can I make it ahead?
Definitely! This is an ideal choice for a vegan meal-prep lunch! You can make the salad and portion it into individual containers, layer the ingredients in a mason jar, or just prep all of the ingredients and keep them in individual containers in the fridge.
This Zesty Quinoa Salad is also perfect for a potluck, BBQ, or picnic. Make it a day or two in advance, store in the refrigerator in an airtight container, and fluff with a fork before serving.
How to store
- Store leftovers in the refrigerator in an airtight container for up to 5 days. Do not freeze.
More vegan salad recipes
📖 Recipe
Zesty Quinoa Salad
Equipment
Ingredients
- 1 cup quinoa (dry)
- 2 cups water
- 15 oz can of black beans
- 1 ½ cups diced mango
- ½ red onion
- 1 avocado
- 1 jalapeno
- ½ red bell pepper
- ½ cup packed cilantro
- 2 tablespoons lime juice
- zest of 1 lime
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 teaspoon salt
Instructions
- Place the quinoa in a fine-mesh strainer and rinse under cold water to remove any bitterness.
- Add the quinoa and 2 cups of water to a medium-sized pot. Place over medium-high heat and bring to a simmer. Then turn the heat down to medium-low. Simmer for 10 to 15 minutes, or until all of the water is absorbed.
- Remove from the heat and place a lid on the pot. Let rest for 5 minutes, then remove the lid and fluff with a fork.
- While the quinoa is cooking, prep all the rest of the ingredients. Drain and rinse the beans, finely dice the onion and bell pepper, de-seed and finely dice the jalapeno, chop the avocado and mango into small cubes, and chop the cilantro. Zest the lime and squeeze out the juice.
- Once the quinoa is done, add it to a large bowl with all of the other ingredients. Mix to combine and serve right away or portion and store for later.
Notes
- You can serve slightly warm or let the quinoa cool completely before mixing with the other ingredients.
- This makes about 4 lunch-sized servings. If you are bringing it to a potluck or cookout, it easily could feed 10 to 14 people.
Nutrition
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