This salad is full of crisp vegetables plus the black beans and quinoa add a power punch of fiber and protein to keep you full and feeling strong through the rest of your day!


Cook the black beans and quinoa according to the directions on the packaging. We suggest using dried beans as they usually contain less sodium than canned beans. 

Roast the broccoli in olive oil, salt and pepper.

Combine black beans and quinoa in a bowl and dress with olive oil, lemon, cumin, cayenne pepper, salt and pepper. Stir to mix. 

In a bowl layer chopped kale, cabbage, bean and quinoa mixture and broccoli. 

Garnish with green onions and cilantro. Enjoy!




Serves 4

1 cup organic quinoa

2 cups organic black beans

1 bunch organic kale, washed, cut away from stem and chopped to your liking

½ head organic purple cabbage, chopped

1 head organic broccoli crowns

2 tablespoons olive oil

juice of ½ a lemon

1 teaspoon cumin

¼ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

1 bunch of green onions, thinly sliced

1 bunch of cilantro, pulled from stems

One thought on “Black Bean + Quinoa Salad

  1. Made this for lunch for my family today and everyone loved it! Great flavors and textures. Best of all the ingredients were items I usually have on hand anyway so it was easy to make and fun to mix up our staples in a new way. Can’t wait to have the rest for lunch again tomorrow!

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