Tabbouli-Style Quinoa and Black Bean Salad

Quinoa and Black Bean Salad

I can’t seem to get enough of tabbouli-type salads. I especially like them made with quinoa. Here I use a combination of red and regular quinoa that, combined with black beans, makes a high-protein salad that’s hearty enough to be a main dish. 

Serves: 6 to 8

  • 1 cup raw quinoa (any color, or try a combination)
  • 3 to 4 medium firm, ripe tomatoes, diced
  • 15- to 16-ounce can black beans, drained and rinsed
  • 1/2 cup finely chopped fresh parsley, or more, to taste
  • 2 to 3 scallions, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 large lemon, or more, to taste
  • Salt and freshly ground pepper to taste
  • Toasted sunflower seeds for topping, optional

Combine the quinoa with 2 cups water in a small saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add 1/2 cup additional water and continue to simmer until the water is absorbed. Fluff with a fork and allow to cool to room temperature.

Combine with the remaining ingredients in a serving dish and mix well. Cover and let stand for an hour or so before serving if time allows. Pass around toasted sunflower seeds for topping, if desired.

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2 Responses to “Tabbouli-Style Quinoa and Black Bean Salad”

  1. Looks amazing! I am going to try this for sure

  2. TLS Queen says:

    This was fabulous! Thank you for another wonderful recipe!! DELICIOUS!!

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