Quinoa Black Bean Salad with Peaches

🛒 Ingredients for black bean salad with quinoa

You'll find a complete list of ingredients in the recipe card below. Here are a few notes about some of the ingredients.

• quinoa: You'll cook the quinoa in water and cool it completely before adding it to the salad.
• black beans: cooked. Using canned black beans makes this a quick and easy salad.
• peaches: fresh, preferably organic, as peaches are on the Dirty Dozen list.
• jalapeño pepper: This is optional, but it adds a little heat. Leave the seeds out for less heat.
• toasted pumpkin seeds: You'll toast with olive oil, sea salt, and smoked paprika for extra delicious flavour.
• sweet peach salad dressing: This is my favourite summer salad dressing! It's an easy dressing made with fresh peaches, olive oil, white wine vinegar and honey. It's perfect on this black bean salad.

🔪 Easy steps to make this quinoa black bean salad

First, toast the Pumpkin Seeds

• Start by making the smoked paprika pumpkin seeds. In a small skillet, heat oil, then add pumpkin seeds. Toast for a few minutes until they become fragrant and just start to brown. Remove the skillet from the heat and toss with sea salt and smoked paprika. Let them cool completely before adding to the salad.

Next, make the Sweet Peach Vinaigrette

• Next, make the dressing and set it aside to allow the flavours to blend. Combine all ingredients for the salad dressing in a blender or small food processor.

Third, assemble the Quinoa Black Bean Salad

• Rinse the quinoa with running water in a fine-mesh sieve. Combine quinoa and water in a medium saucepan with a lid. Bring to a boil, then reduce the heat and simmer for 15 minutes or until all the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Remove the lid and fluff with a fork. Spread it out on a baking sheet lined with parchment paper to cool completely. If you're not using it right away, refrigerate it.
• Drain the black beans and rinse thoroughly in a sieve.
• In a large bowl, combine the completely cooled quinoa, black beans, chopped red bell pepper, diced red onion, and minced jalapeño pepper. Toss with half the dressing and refrigerate until serving time.
• Just before serving, toss the chopped peaches with a tablespoon of lemon juice to prevent browning. Add the peaches to the salad along with the toasted pumpkin seeds. Garnish with sliced peaches and chopped parsley. Add extra dressing if you'd like.

🔁 Possible Variations

You can easily substitute nectarines or mango for the peaches.

Use tri-coloured quinoa for extra colour in this salad.

Storage Instructions

Store any leftover salad in a covered container for a day or two.

🍽 Serving suggestions

This quinoa black bean salad makes a healthy vegan lunch. It's also delicious as a side for grilled chicken or fish.

Try it with Greek Lemon Chicken Kabobs or Grilled Turmeric Chicken Kabobs for an easy summer meal.

It's delicious as a side for Crispy Fennel-Crusted Salmon, Pistachio Crusted Salmon, or Jerk Salmon.