A Tasty Quinoa and Black bean Salad Thats Easy to Make in Your Rice Cooker

Looking for a healthy and easy-to-make recipe that you can make in your rice cooker?

Well, look no further than this delicious quinoa and black bean salad!

This vegan-friendly dish is packed with nutritious ingredients like quinoa, black beans, bell peppers, red onions, and cilantro. Not only does it make for a hearty meal, but with the help of your trusty rice cooker it’s simple to prepare in just minutes! It can also be enjoyed as a side dish or even as a hearty main entrée – the possibilities are endless.

It’s also a quick and easy recipe that can be made in advance and taken to work for lunch and is high in protein and fiber, making it a satisfying and nutritious choice.

Check out my post on how to cook quinoa in a rice cooker if you want the full rundown.

Here’s my recipe for you to try:

Quinoa and Black Bean Salad:

  • 1 cup quinoa
  • 2 cups water
  • 1 15-ounce can of black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper, to taste
  1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
  2. In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, corn, avocado, and cilantro.
  3. In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
  4. Pour the dressing over the quinoa mixture and toss to coat. Serve immediately, or refrigerate until ready to serve.
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This salad can be served as a main dish or as a side dish. It’s also easily customizable – you can add any vegetables you have on hand, such as bell peppers, cucumbers, or carrots.


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