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Blog & Recipes

  • by Skye Moore, Alexandra Inman

Quinoa Black Bean Salad with Cilantro Lime Vinaigrette

This recipe is not only bursting with flavour and nutrition, but is the perfect recipe to meal prep at the start of your week for easy-to-grab lunches for work or school! This Quinoa Black Bean Salad is full of fibre, protein, healthy fats, vitamins, and minerals that will be sure to keep you full and energized! Want even more colour in this salad? Mix up the colours of bell pepper or throw in a mixture of different beans or add in extra veggies like carrots! As always, if you try this recipe be sure to tag us on Facebook and Instagram @VancouverDietitians!



  • 1 cup uncooked quinoa, rinsed

  • 1 can (14oz) black beans, drained + rinsed

  • 1 can (14oz) corn, drained

  • 1 large red bell pepper, diced

  • 1 small red onion, diced


  • Avocado, cubed

  • Fresh cilantro, finely chopped

  • Crispy tortilla chips Or homemade strips*

*to make homemade tortilla strips: cut a few whole-grain tortilla wraps into strips, toss them in a bowl with a drizzle of oil and bake in the oven at 350F for about 15 mins


  • ⅔ cup olive oil

  • 3 tbsp apple cider vinegar

  • ⅓ cup finely chopped cilantro

  • 1 tsp grated lime zest

  • 3 tbsp fresh lime juice

  • 2 tbsp maple syrup or honey

  • Salt + black pepper to taste


  1. Cook quinoa according to instructions on the package

  2. Assemble salad by combining quinoa, black beans, corn, bell pepper, and onion in a bowl

  3. Mix all dressing ingredients in a small bowl or blender

If Serving Immediately

  • Combine dressing with salad mixture

  • Top with your choice of toppings such as avocado, cilantro, and/or tortilla strips,

If Meal Prepping

  • Portion out salad mixture into 5 containers and dressing mixture into 5 smaller containers

  • Add dressings and additional toppings, especially avocado and tortilla strips, right before eating

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