This quinoa black bean salad is a perfect summer lunch or dinner, featuring cumin-spiced black beans and a fresh peach salsa.
- Cook the quinoa (or use our Instant Pot quinoa method): Place the quinoa in a saucepan with 4 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for about 5 minutes. Fluff with a fork, and add salt to taste. Cover and leave warm in the pan until serving.
- While the quinoa cooks, make the peach salsa.
- Drain and rinse the beans. Thinly slice the green onion. In a bowl, stir together beans and onions with the olive oil, cumin, chili powder, kosher salt, and fresh ground pepper. Taste, then add more seasonings if desired.
- To serve, dish the quinoa into bowls, then top with the black bean mixture and peach salsa.
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Quinoa black bean salad, Quinoa salad, Peach Salsa, Quinoa Bowl, Bowl meal, Quinoa Recipes,