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Quinoa Black Bean and Squash Salad

Quinoa Black Bean and Squash Salad

  • Prep 20min
  • Total40min
  • Servings4

This winter salad is perfect for January when you are trying to be healthy but need food that will stick to your ribs and warm your soul.MORE+LESS-

ByThe Food in My Beard

Updated October 30, 2014



tablespoon melted butter


teaspoon smoked paprika


medium butternut squash


tablespoons minced red onion


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  • 1

    Mix the butter, oil, cumin, and paprika. Cut the squash into cubes a little smaller than an inch. Toss the squash in the butter mixture to coat. Spread on a baking pan and bake at 450 until tender with browned edges.

  • 2

    Cook the Quinoa to package instructions, adding the onion to the water.

  • 3

    In a large bowl, squeeze the lemon and grate the garlic in with a microplane. Mix. Add the quinoa, squash, and blackbeans and mix well. Taste and adjust seasonings if you need to. Serve still slightly warm.

Nutrition Information

No nutrition information available for this recipe

17 Delicious Quinoa Salad Recipes to take to your Next Potluck

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Let&rsquos go keen-wah crazy with this tasty round-up of easy quinoa salad recipes to take to your next potluck! These delicious quinoa salad recipes are gloriously gluten-free with lots of vegetarian options too.

&ndash Pin this post for later &ndash

I&rsquove been all about quinoa salad recipes for a LONG time. I love quinoa because it&rsquos is so easy to prepare, incredibly versatile, high in protein and fibre and can be served for just about any meal! Quinoa salads are also great for meal prep because most of them can be made ahead of time!

Naturally, I have a whole Pinterest board dedicated to quinoa recipes, many of which are quinoa salad recipes that I think you&rsquoll enjoy so I created a roundup here with over 15 healthy quinoa salad recipes. Hopefully you&rsquoll like them as much as I do and decide to make one (or two) for your next potlick. First thing first, let&rsquos cover a few quinoa basics!

  • How to cook quinoa in an Instant Pot for a salad:
  • Why do you need to rinse quinoa?
  • Potluck Quinoa Salad Recipes
  • Spicy Lime Black Bean Quinoa Salad
  • Quinoa Chicken Spinach Nergi Bowl
  • Vegan Quinoa Salad w/ Fresh Dill & Lime Vinaigrette
  • Tex Mex Quinoa
  • Peach Quinoa Salad
  • Pomegranate and Quinoa Salad
  • Sugar Snap Pea Quinoa Salad
  • Corn and Black Bean Mexican Quinoa Salad
  • Asian Quinoa Salad with Peanut Dressing
  • Cold Peach Quinoa Salad
  • Rainbow Quinoa Salad - a perfect lunch recipe for a balanced vegan salad
  • Couscous and Quinoa Salad with Lime Vinaigrette
  • Walnut Quinoa Stuffed Peppers
  • Shrimp Quinoa Salad with Corn and Honey Lime Dressing
  • Roasted Butternut Squash Quinoa Salad
  • Gluten-Free Quinoa Tabouli
  • Kale Quinoa Salad | Orange Miso Dressing

Kale and Quinoa Salad with Black Beans

I’ve always said that I could eat soup year-round, but this summer, eating anything warmer than body temperature makes me want to rip off all my clothes–not in a sexy way but in a “flames are about to start shooting out of my eyeballs” way. You women over 50 know what I mean. So there are big gaps in my weekly menus that used to be filled with soup.

The great thing about a good bean and vegetable soup is that it’s pretty much a one-pot meal, so I’ve been experimenting with salads that have the same ease and simplicity but are delicious and refreshing when served cold. This salad is one of my attempts to have it all–beans, grains (or seeds, in the case of quinoa), and vegetables–in one big bowl. It’s similar to my International Quinoa Salad, except that with 4 to 6 cups of raw kale, it has a much higher amount of vegetables.

Massaging the dressing into the kale tenderizes it, but if you’re not a fan of raw kale, you can steam it for a few minutes to make it even more tender. If you do opt to massage the kale, think deep tissue massage and not gentle Swedish massage. Massage it like you mean it!

This one-salad-bowl meal is one of those dishes that improve with age, so if you have the time, make it a day ahead and enjoy its blend of lemon, cumin, and chile flavors even more. And keep your clothes on.

How to Make the Tastiest Black Bean Salad

Black beans are a staple in our pantry. We buy them canned and dried and love knowing that if the fridge is empty, there will always be some black beans standing by for us to use. We add them to veggie burgers, breakfast wraps, soups, and love to use them in our vegetarian tacos.

We also love adding them to salads. We’ve already shared this simple black bean and corn salad, which has a smoky lime dressing. It’s perfect served as a fresh salad or even as a salsa. We love it so much that it inspired us to make an even heartier black bean salad. We took everything we loved about that salad and added even more vegetables and quinoa. This black bean and quinoa salad is hearty, healthy, and delicious.

The salad is very simple to make and is pretty adaptable to whatever you have in the fridge. You can use canned or home-cooked black beans. When using canned, I prefer to drain and rinse the beans before adding to the salad.

Here’s another recipe featuring black beans and quinoa: Delightful Vegetarian Chili

As for the quinoa, you can use precooked or cook it yourself. Quinoa takes about 20 minutes to make. Here’s our tutorial for making fluffy quinoa at home and if you’re looking for more quinoa salads, I love this quinoa salad packed with superfoods like chickpeas, bell peppers, baby bok choy, herbs, and cucumber.

The dressing we add to this black bean salad is one of my go-to dressings, especially when making bean or grain salads. I start with a combination of apple cider vinegar and fresh lime juice. You can use one or the other, but I love the flavor when the two are mixed together. Then we add a little spice with chili powder (use our homemade blend, if you can) and cumin. Finally we finish the dressing with a good amount of olive oil and season with salt and pepper. It tastes pretty bright by itself, but when you toss it with all the beans, quinoa, and vegetables, it works perfectly.

Once you have the black beans, cooked quinoa, and dressing, all you need to do is decide on what vegetables you want to add. We add the following, but you can always substitute and add based on what you love:

  • Red onion
  • Bell peppers
  • Cherry tomatoes
  • Red Cabbage
  • Corn
  • Canned Hatch chili peppers (these are optional, but add a lovely Southwestern flavor — I love using the Hatch brand.)

One of my absolute FAVORITE ways to eat black beans is in a salad. I find them very versatile and I just love anything with those Latin American spice vibes going on. I've created a fair amount of salad recipes on the blog that use black beans already, so here are some of my favorites:

“Three Sisters” Squash, Corn, & Black Bean Salad

1. Preheat oven to 425F. Toss the butternut squash and the corn kernels with 1 tablespoon of the olive oil, along with the salt and chili powder. Spread the seasoned veggies in a thin layer over a parchment-lined baking sheet and bake for 25-35 minutes, until golden, tossing halfway through.

2. While the veggies are baking, cook wild rice according to package instructions, then drain off any excess water.

3. In a large bowl, combine the cooked wild rice with the roasted corn and squash. Add the black beans, pepper, lime juice, and queso fresco, along with the remaining 1 tablespoon olive oil.

4. Taste and adjust seasoning (salt and pepper) if necessary.

5. Divide into 4 portions and serve warm or chilled.

Yield: 4 Servings

Nutrients per serving: Calories: 470 Total Fat: 15 g Saturated Fat: 5 g Total Carbohydrate: 69 g Total Sugars: 7 g (Added, 0 g) Dietary Fiber: 13 g Protein: 20 g Sodium:

530 mg Potassium: 1004 mg Calcium: 253 mg Vitamin D: 1 mcg Iron: 4 mg

Squash & Black Bean Salad

Sybille van Kempen’s mother Anna Pump, opened the Loaves and Fishes Food Store in 1980, and ever since, the store has served fine prepared foods for takeout in Sagaponack, East Hampton. “My mother loved cooking and entertaining, and sharing that with others,” van Kempen tells Nutritious Life. “My mission is to get everybody back in the kitchen and gather around the table, sharing food, and conversation together.”

We know that produce has more flavor and nutrients when harvested at its peak ripeness, so we asked van Kempten to share one of her favorite winter recipes inspired by her new farm to table cookbook, Loaves & Fishes Farm Series Cookbook: The Milk Pail & Halsey Orchards .

(photo credit: Loaves & Fishes)


1 cup dried black beans soaked overnight (you can use a can, too)

1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch strips

4 tablespoons extra-virgin olive oil, divided

1 red bell pepper, roasted and cut into strips

1 red onion, thinly sliced

1/2 cup chopped cilantro leaves

2 limes, grated for zest and juice

Pinch Kosher salt and freshly ground black pepper to taste


  1. To a large pot over medium heat, add black beans and cover with 4 inches of water.
  2. Bring to a boil, reduce the heat, and let simmer, covered, until beans are tender, about 1 hour.
  3. Cool to room temperature and drain.
  4. Preheat oven to 400 degrees.
  5. Toss butternut squash and 2 tablespoons of olive oil together and spread onto a sheet pan.
  6. Bake for 25-30 minutes, until caramelized and tender.
  7. Toss into a bowl and add the beans.
  8. Add in remaining ingredients and toss to combine.
  9. Serve at room temperature or chilled.


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Quinoa Black Bean and Squash Salad - Recipes


1/2 jalapeno pepper (remove seeds)

4 tbsp extra virgin olive oil

3 cups cooked and cooled gluten-free quinoa (follow directions on box/bag for cooking quinoa)

1 can of black beans (or 1 1/2 cooked black beans)

1/4 cup sunflower or pumpkin seeds (optional)

* Delicata squash is ideal for this recipe as the delicate thin skin allows easy prep for cooking AND you can eat the skins too! If you cannot find delicata squash (Trader Joe’s, Whole Foods, Fresh Thyme, and other grocery stores typically carry a variety of squash during Fall and Winter), substitute butternut squash or your favorite variety. Cook, cool, remove skin, and cube or slice. Add preferred squash to salad in place of delicata squash.

Step 1: Roasting Delicata Squash

Preheat oven to 400° F. Slice squash in half and place in a shallow baking pan. Drizzle with 1 tbsp olive oil. Sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.

Roast 10 minutes turn over. Roast another 10 minutes or until tender. Remove squash and set aside until cool enough to handle. Cut squash in pieces.

While roasting delicata squash, roast the beets. Gently rinse beets and trim off stems and leafy tops (save for a delicious sauteed beet greens appetizer or pickled-stems side-dish).

Wrap each beet loosely in aluminum foil and place in the middle of oven.

Roast beets until tender and easily pierced with the tip of a knife, about 30 minutes (Roasting time may vary based on size of beetroot). Click here for more tips on roasting beets.

Step 3: Making the Dressing

In a small food processor add lime juice, garlic, jalapeno, olive oil, and a dash of salt and pepper. No food processor? No problem! Finely mince garlic and jalapeno (remove all seeds) and whisk all ingredients in a small bowl.

In medium-large salad bowl, add the following ingredients and gently mix well: cooked (cooled) quinoa, chopped red bell pepper, chopped green onions, chopped cilantro, black beans (drained well), smoked paprika, cumin, sunflower seeds (optional), olive oil, and cubed or sliced delicata squash.

Add the dressing to the quinoa mixture stir well.

Serve immediately (warm or cold) and store in an airtight container in the fridge for up to 3 days.


  • 2 Tbsp freshly squeezed lime juice ( 1 – 2 limes)
  • 1 clove garlic
  • ½ fresh jalapeno pepper, stem removed, cut lengthwise
  • 5 Tbsp extra virgin olive oil
  • 1 tsp agave syrup
  • Pinch of salt
  • Freshly ground black pepper
  • 1 small butternut squash (or ½ large)
  • 1 Tbsp olive oil
  • 4 cup s cooked and cooled quinoa
  • 1 – 1/2 cups cooked and cooled black beans (or use 1 can of black beans, drained and rinsed)
  • ½ cup chopped cilantro
  • 1 red bell pepper, small dice
  • 3 scallions (green onions), finely sliced or chopped
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 1 – 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and Pepper, to taste


  1. Preheat oven to 425 degrees Fahrenheit if you have a convection oven or 450 if you don’t have a convection function on your oven.
  2. Vinaigrette: Blend all vinaigrette ingredients together in a blender set aside. Alternatively, mince garlic and jalapeño and add all vinaigrette ingredients to a jar shake to combine and then set aside.
  3. Roasting the squash: Peel butternut squash. Cut in half and used a spoon to scrape out and discard the seeds. Cut the squash into 1-inch cubes and add to a medium-sized mixing bowl. Drizzle with olive oil and sprinkle with a pinch of salt and pepper toss to coat all pieces with oil. On a sheet pan (preferably lined with parchment paper, but plain will do), spread the cubes out in a single layer and place pan into the oven. Roast for 15 minutes. Remove from oven and stir return to oven and cook until soft and speckled with brown (about 15 more minutes). Test with a fork which should be able to be inserted into the center of the cubes with little to no resistance. Remove from oven and set on a rack to cool slightly.
  4. Putting together the salad: In a large bowl, mix together quinoa, beans, squash, cilantro, vegetables, pepitas, cumin, coriander and vinaigrette. Season to taste with salt and pepper.
  5. Serve immediately or let set for the flavors develop. Refrigerate leftovers for up to 5 days.


  • Great served over mixed greens tossed with the same vinaigrette. Make sure to make a double batch of vinaigrette to do this!
  • If making extra vinaigrette, keep it in a jar in the refrigerator. It can be used for a salad or a marinade. Make sure to remove from the fridge 10 min before using so that oil can liquefy. Use within a week.
  • This salad tastes good right away, but is best after sitting for a couple of hours. It can be stored in the refrigerator in a sealed container for up to five days.
  • This is a great make-ahead recipe to use for a meal one night of the week and for lunch later on.

Nutritional Info (per 1 cup serving): Calories 302, Total Fat 11.7g, Saturated Fat 11.7g, Cholesterol 0mg, Sodium 243mg, Total Carbohydrate 40g, Dietary Fiber 7.9g, Sugars 3.1g, Protein 11.2g, Vitamin A 20%, Vitamin C 41%, Calcium 7%, Iron 19%

Reasons To Make This A Weeknight Staple

  1. This salad is a fantastic make-ahead for meal prep and almost tastes better the next day.
  2. The recipe is easily doubled or tripled.
  3. It is delicious whether hot, room temperature, or even cold.
  4. Since it’s dairy-free, it’s OK to leave out for a few hours– or even bring to a potluck.
  5. It’s really cost-effective while still packing a flavorful punch

I often eat this salad as a main dish for lunch or light dinner. It also makes a great side dish or pumped up with some grilled or shredded chicken breast for non-vegans.