Delectable Delights: Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

Submitted by: Debra Frank RD

Serves 4 – 6


1/3 cup quinoa

1 cup water

1 tsp. olive oil

4 tsp. fresh lime juice

1/4 tsp. cumin

1/4 tsp. coriander

1 Tbsp. minced fresh cilantro

2 Tbsp. minced scallions

1-15 oz. can black beans, rinsed and drained

2 cup diced tomatoes

1 cup diced bell pepper

2 tsp. minced jalapeños

Salt and pepper to taste


  1. Cook the quinoa in the water as per package directions. Allow to cool slightly.
  2. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro, and scallions.
  3. Stir in the beans, tomatoes, bell peppers, and jalapenos.
  4. Add to the cooled quinoa.
  5. Season lightly with salt and pepper.
  6. Serve cold.

Nutrition Information per Serving

  • Calories: 126 cals
  • Carbohydrates: 22 g
  • Total Fat: 1.7 g
  • Saturated Fat: 0.3 g
  • Protein: 7 g
  • Sodium: 286 mg
  • Fiber: 7 g

To learn more about WMHS nutrition programs, contact Theresa Stahl, RDN, LDN, FAND, Outpatient Community Dietitian at 240-964-8416 or

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