Diaries of a Plant Powered Dietitian


Red Quinoa & Black Bean Salad with Honey Lime Vinaigrette


This quick and easy high protein salad made from quinoa goes great in your lunch box or for a light weeknight dinner!


  • 1, 15 oz. can black beans, drained 
  • 1/2 cup dry red quinoa (first rinsed in a fine mesh strainer)
  • 1 cup vegetable broth 
  • 1 red bell pepper, diced
  • 3 scallions, diced 
  • 1 small green apple, diced 
  • 1/2 bunch of cilantro, leaves roughly chopped 

For the vinaigrette:

  • 3 tablespoons extra virgin olive oil (or, avocado oil if on hand)
  • 1 tablespoon honey (warmed slightly in the microwave first)
  • Juice of 1 lime
  • 1 teaspoon apple cider vinegar 
  • Salt and papper to taste 

Directions: Whisk all ingredients together and set aside.


  1. Cook the quinoa by bringing 1 cup vegetable broth to a boil, then adding the quinoa, covering and simmering for 15-20 minutes until all liquid is absorbed. Fluff quinoa with a fork. 
  2. In a large mixing bowl, combine the black beans, quinoa, cilantro, red pepper, green apple, and scallions.
  3. Drizzle vinaigrette over the quinoa mixture and enjoy! This can be served at room temperature or chilled. Will last 3 days in the fridge.



Natalie Colla