Quinoa and Black Bean Salad With Chipotle Vinaigrette

Wholesome quinoa and heart-healthy black beans are brought together in this nutritious salad with avocado, tomatoes, pepitas, and a smokin' chipotle vinaigrette.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Dana Sandonato



  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander (optional)
  • Pinch of kosher salt

Chipotle Vinaigrette.

  • 1/2 cup red wine vinegar
  • 1/3 cup maple syrup
  • 1/2 tsp kosher salt
  • 1 TBSP water
  • 1-2 TBSP chipotle hot sauce adjust the amount to your taste/heat preference
  • 2 tsp chipotle chili powder
  • 1 tsp garlic powder
  • 1 tsp fresh parsley leaves, roughly chopped
  • 1 tsp cracked black pepper
  • Juice of half a lime
  • 3/4 cup olive oil


  • 1 15 oz can of black beans, drained and rinsed
  • 1/2 cup pepitas, toasted* you can substitute pepitas for sunflower seeds or slivered almonds
  • 1 cup ribboned baby spinach
  • 1 large avocado, cubed
  • 1/3 cup red onion, diced
  • 1/2 cup grape tomatoes, cut in halves
  • Freshly chopped parsley or cilantro, for garnish



  • Place quinoa in a mesh strainer and rinse the grains thoroughly. Transfer the quinoa to a medium saucepan and toast the quinoa over medium heat for a minute or two.
  • Add the vegetable broth to the saucepan, then sprinkle in the garlic powder, cumin, coriander, and salt. Stir the quinoa to give it a quick mix and bring it to a boil. Once boiling, reduce the heat to low. Cover the quinoa and let it simmer until it's tender and most of the liquid has been absorbed (about 15 to 20 minutes). When it's done, fluff it with a fork and set it aside.

Chipotle Vinaigrette.

  • Add all if the ingredients—from the red wine vinegar to the lime juice (leave the olive oil out for now)—to a blender and blend on low until smooth. While the mixture is still blending on low, add the olive oil in a slow and steady stream. This prevents the mixture from separating. Transfer to a bottle or container and set aside.


  • Add the cooked quinoa to a large bowl along with the black beans, toasted pepitas, spinach, avocado, onion, and tomatoes. Add half of the dressing and toss to coat. Taste. If you feel it needs more dressing, add more to your taste. Reserve any leftover vinaigrette for other salads* throughout the week.
  • Garnish with parsley or cilantro and serve as a side or keep it in the fridge for up to 5 days as a light lunch option or snack.


Toasting pepitas: Place the pepitas in a dry skillet and heat over medium-low heat, shaking/stirring occasionally to prevent burning, until the seeds are aromatic and turning slightly golden in color. This should take about 3-5 minutes; keep a close eye on them.
*Not sure what to do with the leftover chipotle vinaigrette? Try my Shrimp Fajita Salad! (