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Mediterranean Quinoa & Black Bean Salad

 

Mediterranean Quinoa & Black Bean Salad

By Dr. Terry Simpson · Prep: 10 min · Cook: 20 min · Yield: 4 servings Mediterranean Vegetables & Sides

This vibrant quinoa salad swaps butter for olive oil and leans into legumes and veggies. Bright lemon and heirloom tomatoes turn simple grains into a Mediterranean flavor party—ready in 30 minutes.

 

Ingredients

  • 1 cup quinoa, rinsed
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 2 Tbsp extra-virgin olive oil
  • ¼ tsp sugar or honey (optional)
  • 1 (14 oz) can black beans, rinsed
  • ½ cup cooked or grilled corn
  • 2 heirloom tomatoes, diced
  • 4 scallions, chopped
  • ¼ cup chopped cilantro
  • Salt & pepper, to taste

Instructions

  1. Cook quinoa in salted water until tender (~15 min). Fluff and rest 5 min.
  2. Whisk lemon zest, lemon juice, olive oil, and honey (if using).
  3. Combine quinoa, beans, corn, tomato, scallions, cilantro, and dressing.
  4. Toss gently. Adjust seasoning to taste. Serve warm or chilled.

Mediterranean Points

  • +1 Whole grain (quinoa)
  • +½ Legumes (black beans)
  • +1 Vegetables & herbs (tomatoes, scallions, cilantro)
  • EVOO and lemon bring healthy fats and anti-inflammatory flavor.

Nutrition (Estimated per serving)

Calories: ≈320 kcal

Protein: ≈9 grams

Fat: ≈10 grams

Carbohydrates: ≈45 grams

Fiber: ≈8 grams

Sodium: ≈200 mg

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