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<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\nMy family is a Quinoa Lover. So we often make Vegetarian Quinoa recipes.<\/p>\n\n\n\n
Our few favorite recipes are Quinoa Pulao<\/a>, Quinoa Chili<\/a>, Quinoa Dosa<\/a>, Quinoa Dhokla<\/a>, Quinoa Idli<\/a>, etc.,<\/p>\n\n\n\n Quinoa tastes fantastic in salads too.<\/p>\n\n\n\n Today I am presenting a salad recipe made with Quinoa, Black Bean, corn, tomato, cabbage, bell pepper, and homemade lemon salad dressing.<\/p>\n\n\n\n This salad is refreshing, protein-rich, and highly nutritious.<\/p>\n\n\n\n It is a simple combination of fresh crunchy vegetables, protein-rich black beans, quinoa, and corn in a refreshing and zesty lemon dressing that makes this the perfect weekday meal!!<\/p>\n\n\n\n Quinoa Black Bearn Salad is the perfect dish to bring to any party, as you can make it the night before. It tastes better the next day.<\/p>\n\n\n\n This recipe is easily doubled or tripled. So you can make this Vegan Quinoa Salad recipe for the whole week and enjoy it for days.<\/p>\n\n\n\n You can use it in different ways. We like it as is, but you can make a burrito as a side dish, make black beans, quinoa corn sandwiches, fill it in tacos, or make tostadas, etc.<\/p>\n\n\n\n The Lemon dressing on this salad is what it took to a whole other level. This homemade salad dressing is Vegan and is super simple yet so flavorful and yummy.<\/p>\n\n\n\n It’s vegan, fresh, bright, comes together in minutes, and keeps well in the fridge.<\/p>\n\n\n\n Lemon Vinaigrette is incredibly easy to make and tastes much better than store-bought!<\/p>\n\n\n\n For Quinoa<\/strong><\/p>\n\n\n\n For Dressing<\/strong><\/p>\n\n\n\n Let’s assemble Black Beans Quinoa Salad.<\/strong><\/p>\n\n\n\n You can use canned black beans too. But I prefer to cook at home. As long as it is stored in an airtight container, this quinoa salad will last up to 5 days in the fridge.<\/p> <\/div> <\/div>\n\n\n\n Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\n You can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\n Subscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\nWhy do I love this recipe?<\/strong><\/h2>\n\n\n\n
Ingredients required<\/strong><\/h2>\n\n\n\n
![\"pre-measured](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/01\/Black-Bean-Quinoa-Salad-6.jpg\")
<\/figure>\n\n\n\nStep-by-step process<\/strong><\/h2>\n\n\n\n
![\"lemon](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/01\/Black-Bean-Quinoa-Salad-4.jpg\")
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<\/figure>\n\n\n\nNotes, Pro tips, and quick FAQs<\/strong><\/h2>\n\n\n\n
Here is how you make them
Take 1 lb of black beans, rinse it and soak it for 2 hours in hot water. Drain all the water.
In an Instant pot, take soaked black beans, add 5 cups water, and close the lid.
Press the manual button. Set the time for 20 minutes (We prefer well-cooked beans) under high pressure with a pressure valve set to seal.
Allow the pressure to release naturally. When the pressure is fully released, the float valve will drop, and the lid will unlock to open.
Now it is safe to open the lid. Open the cover, and drain all the excess water. Let it cools down completely.
For this recipe, you need only 1 ½ cups of beans; the remaining beans can be stored in an airtight container or Ziploc bags in the freezer.
It stays fresh for up to 6 months. But make sure it is cool down completely before storing.<\/p> <\/div> ![\"Black](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/01\/Black-Bean-Quinoa-Salad-3.jpg\")
<\/figure>\n\n\n\nMore Salad recipes<\/strong><\/h2>\n\n\n\n
![\"Black](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2023\/01\/Black-Bean-Quinoa-Salad-5-150x150.jpg\")
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