Quinoa Black Bean Salad with Dijon Dressing


This is a quick salad to throw together if you have leftover quinoa from other recipes or just need a simple, light salad to make for lunches.  The Dijon mustard gives it a zesty flavor and it’s packed with protein from the beans and quinoa.  As always, you can add whatever vegetables are to your liking or are in the house.


2 cups cooked quinoa
1 can black beans, rinsed
1/2 of a red pepper, chopped
cut broccoli florets
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 Tablespoons Dijon mustard
4-6 garlic cloves, minced
a dash or sea salt, black pepper, and cayenne pepper


Whisk together the vinegar, oil, mustard, garlic, salt, pepper, and cayenne.  Set aside.  In a large bowl combine the quinoa, black beans, red pepper, and broccoli.  Pour the sauce over the quinoa mixture and toss to coat.  Chill.  Enjoy!

I think next time I would add some sun-dried tomatoes, black olives, and walnuts to it….yum!

Choosing healthy living over dying 🙂


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