Quinoa, Black Bean, and Avocado Salad


I went to a holiday party last week and someone who had participated in my cleanse brought this dish to the gathering. I love when I see that people are still using my recipes two years later! 


This is a great dish to kick off your healthy cooking in the New Year. It's also fabulous to bring to a potluck and share with friends or to take to work for lunch. I often make this salad to bring when I'm travelling, as it travels well on a plane or a road trip.  


It’s a complete plant-based protein from quinoa, black beans, and sunflower sprouts, and it's full of healthy fats in the avocado.  The cumin-lime vinaigrette is a versatile, fresh-tasting dressing you'll make over and over again. (Use it on a fresh green salad too.) 


Best of all, for your busy folks, this recipe comes together in less than 30 minutes. Even faster if you make the quinoa in advance. 


Did you know?

Sunflower sprouts are packed with nutrition! Sprouts have a greater concentration of proteins, vitamins and minerals, enzymes, bio-flavonoids than at any other point in the plants life, even when compared with the mature vegetable. Because sprouts are baby plants, their delicate cell walls release live nourishment easily. The abundance of enzymes make them easy to digest even for those with weak digestion. Sunflower sprouts are among the most nutritious of all sprouts, and they make a great snack or addition to salads and wraps.


Get more healthy recipes and done-for-you meal plans in my RENEW Winter Cleanse:


Learn more about the New Year's Whole Food Cleanse


Let's get cooking! 


Quinoa, Black Bean, and Avocado Salad

Time: 30 minutes

Serves: 3-4


Salad ingredients:

  • 1 cup uncooked quinoa
  • 1 can black beans (15 ounces), drained and rinsed
  • 1 cup cilantro, finely chopped (or use parsley)
  • 2 cups sunflower sprouts (if you can’t find these, you could use 2 large carrots, julienned, or fresh spinach)
  • 3 scallions / green onions, chopped
  • 2 ripe avocados, cubed
  • Sea salt & black pepper, to taste



  • 6 tablespoons lime juice
  • 5 tablespoons extra virgin olive oil
  • 1 large or 2 small cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon fine grain sea salt


Rinse quinoa in a fine mesh strainer. Bring to a boil, reduce heat to low, cover and simmer about 15 minutes until all the water is absorbed. Turn off the heat and let it sit covered for another 5 minutes. Put quinoa in a bowl to cool (or put in fridge for 15 minutes).  While quinoa is cooking, prep your other ingredients.


Mix the quinoa, black beans, parsley or cilantro, sunflower sprouts, green onions, and avocado.  I prefer this dish with cilantro, but my husband is one of those “cilantro-tastes-like-soap” people, so I offer parsley as an alternative.)


Whisk together the dressing in a small jar or bowl. Pour onto salad and toss well.  Season with salt and pepper to taste.  Taste and add more lime juice if you like. Store leftovers in the fridge.



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