A vibrant and zesty quinoa dish, perfect as a light meal or a flavourful side. This recipe balances the earthy notes of quinoa with the smoky heat of chipotle and the bright tang of lime, creating a symphony of flavors that will awaken your palate.
Ingridients
Adjust Servings
Nutrition
Carbohydrate
45 g
Cholesterol
1 mg
Fiber
11 g
Protein
11 g
Saturated Fat
2 g
Sodium
475 mg
Sugar
7 g
Fat
15 g
Unsaturated Fat
0 g
Follow The Directions
01
Step
5 mins
Sauté the Aromatics: Heat 1 tablespoon of olive oil in a medium-sized pot over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
02
Step
2 mins
Toast the Quinoa: Add the rinsed quinoa to the pot with the softened onions. Sauté, stirring frequently, until the quinoa is lightly toasted and fragrant, about 2 minutes. This step enhances the quinoa's nutty flavor.
03
Step
20 mins
Simmer to Perfection: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer gently until all the liquid is absorbed and the quinoa is cooked through, about 20 minutes.
04
Step
5 mins
Prepare the Black Bean Salad: In a large bowl, combine the black beans, diced tomato, and diced bell pepper. Gently mix to combine.
05
Step
5 mins
Craft the Chipotle-Lime Dressing: In a blender, combine the cilantro, lime juice, 2 tablespoons of olive oil, Greek yogurt, chipotle pepper (and 1 tablespoon adobo sauce), honey, cumin, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
06
Step
5 mins
Combine and Serve: Pour the dressing over the black bean mixture and toss gently to coat. Add the cooked quinoa and diced avocado, then toss again to combine. Serve immediately or chill for later.
For a spicier kick, add more chipotle pepper or a pinch of cayenne pepper to the dressing.
If you don't have Greek yogurt, sour cream can be used as a substitute.
This dish is excellent served warm, at room temperature, or chilled. It's perfect for meal prepping!
Feel free to add other vegetables like corn, zucchini, or red onion to the black bean salad.
Garnish with extra cilantro, a squeeze of lime, and a dollop of Greek yogurt for a beautiful presentation.
Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.
Jewel Lueilwitz
Jun 30, 2025Great recipe! I will definitely be making this again.
Alayna Rau
Jun 19, 2025I substituted brown rice for quinoa since that's what I had on hand, and it turned out great!
Mozelle Hauck
May 25, 2025This recipe is fantastic! The chipotle-lime dressing is the star of the show.
Jovani Kozey
May 16, 2025I added a can of corn and it was delicious.
Alene Heller
Apr 1, 2025Super versatile recipe! I've added different veggies based on what I had in my fridge.
Bethel Vonrueden
Mar 11, 2025This is a regular in our household now. We love it!
Taylor Zulaufhane
Feb 23, 2025Easy to make and very flavorful. My family loved it!
Gerry Franeypfannerstill
Feb 10, 2025Quick, easy, healthy, and tasty! What more could you ask for?
Forest Wolf
Dec 29, 2024I found the dressing to be a bit too spicy for my taste, so I reduced the amount of chipotle pepper.
Jackeline Glover
Dec 8, 2024Loved this! I topped it with some crumbled cotija cheese for extra flavor.