Beaver Fan Black Bean Quinoa Salad | GridIron Chef Contest


  • 1 cup quinoa
  • 2 cups cold water with 1/2 tsp. salt
  • 1 Tbs. avocado oil or olive oil
  • 2-3 garlic cloves
  • 1/4 red onion, diced
  • 1/2 ORANGE bell pepper, diced
  • 1 jalapeno pepper, minced
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2  tsp. kosher or sea salt
  • Freshly ground pepper
  • 2 cups cooked black beans
  • 1 roma tomato, seeded and diced
  • 1 cup cucumber, seeded and diced
  • 3-5 Tbs. chopped cilantro
  • Juce of 1 lime


Yields 8 servings (1 Cup per serving)Nutrition Facts | Beaver Fan Black Bean Quinoa Salad | GridIron Chef Contest

Cook quinoa according to package. While the quinoa is cooking, heat the oil and sauté garlic, onion, orange pepper, and jalapeno over medium heat until soft and aromatic (about 4-6 minutes)

Stir in cumin, coriander, salt, and pepper, cook for another minute. Add quinoa and black beans, mix well.

Toss tomato, cucumber, cilantro, lime juice, and salt together in a large bowl. Add the ingredients from the sauté pan to the large bowl and mix well.

This recipe was voted a Top 5 in the GridIron Chef 2013 contest.