This quinoa black bean salad is high in protein, fibre and vitamins. Topping it with sauerkraut adds incredible flavor and even more health benefits, including probiotics. This salad is easy to make, super healthy and oh-so-yummy! And it tastes even better the day after it's been made. 


2 cups quinoa

4 1/2 cups water

1/2 tsp Himalayan pink salt (plus extra for cooking water)

3 Tbsp olive oil*

2 medium sized lemons, juice only

2 cups black beans (cooked if using dry beans or drained and rinsed very well if using canned beans)

1 red pepper, finely chopped

3 green onions, finely chopped

1 cup feta cheese, diced

1/2 cup fresh parsley, chopped

Fresh ground pepper, to taste

Sauerkraut, to taste (optional)


Add water to large pot with a bit of salt and bring to a boil.

Rinse quinoa and add to boiling water. Cover and cook over medium heat, stirring occasionally for about 10min or until done.

Drain through a fine mesh sieve. Rinse and let sit for 10min.

Transfer to a bowl and allow to cool.

Whisk together salt, olive oil and lemon juice. Pour over cooled quinoa and mix well.

Add black beans, peppers, green onions, feta and parsley. Toss gently to combine.

Add fresh ground pepper to taste and top with sauerkraut before serving.

Keeps in fridge up to 5 days.


*I recommend using a high quality, organic olive oil because some inexpensive brands use substitute ingredients





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