Save A vibrant, nourishing salad featuring fluffy quinoa, protein-rich black beans, and an array of colorful vegetables tossed in a zesty poppy seed dressing—perfect for light, cozy dinners or cheerful lunch bowls.
I often prepare this salad on busy weeknights because it comes together quickly and keeps well for leftovers.
Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Cherry tomatoes: 1 cup, halved
- Yellow bell pepper: 1 cup, diced
- Cucumber: 1 cup, diced
- Red onion: 1/2 cup, finely diced
- Baby spinach: 1 cup, roughly chopped
- Fresh cilantro or parsley: 1/4 cup, chopped
- Extra-virgin olive oil: 1/3 cup
- Freshly squeezed lemon juice: 3 tbsp
- Honey or maple syrup: 1 tbsp
- Apple cider vinegar: 1 tbsp
- Dijon mustard: 1 tsp
- Poppy seeds: 1 tbsp
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Feta cheese (optional): 1/4 cup, crumbled
- Ripe avocado (optional): 1, sliced
Instructions
- Cook quinoa:
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes, until water is absorbed and quinoa is fluffy. Remove from heat, fluff with a fork, and let cool slightly.
- Combine vegetables and beans:
- In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, yellow bell pepper, cucumber, red onion, spinach, and cilantro or parsley.
- Make dressing:
- In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, apple cider vinegar, Dijon mustard, poppy seeds, salt, and pepper until well combined.
- Toss salad:
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
- Add toppings:
- Top with feta and avocado if using. Serve immediately or chill for 30 minutes for flavors to meld.
Save This dish is a regular on our family table and always brings smiles on busy evenings.
Optional Variations
Add grilled chicken or tofu for extra protein or switch up fresh herbs like mint or basil for a unique flavor.
Serving Suggestions
Serve chilled as a light lunch or as a side dish with grilled vegetables or meats.
Storage Tips
Store leftovers in an airtight container in the refrigerator and consume within 3 days for best taste.
Save 
This bright quinoa salad is a fresh, healthy option that can be made ahead and enjoyed all week long.
Common Recipe Questions
- → How do I cook quinoa perfectly for this salad?
Rinse quinoa thoroughly, then simmer in water for 12–15 minutes until water is absorbed and grains appear fluffy. Let it cool before mixing.
- → Can I prepare the dressing in advance?
Yes, the poppy seed dressing can be whisked together ahead and stored refrigerated. Shake well before using.
- → What are good substitutions for poppy seeds?
Chia seeds or sesame seeds can provide similar texture and a mild nutty flavor when poppy seeds aren’t available.
- → How can I make this salad vegan-friendly?
Use maple syrup instead of honey in the dressing and omit any feta cheese toppings to keep it vegan.
- → Is it possible to add protein to this dish?
Grilled chicken, tofu, or extra beans can be added for additional protein if desired.