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Quinoa Roasted Poblanos Black Beans Salad

Quinoa Roasted Poblanos Black Beans Salad

Quinoa and black beans salad are magically very healthy and just fantastic, full of fresh flavor. Black bean is very healthy and tasty food ingredient. This recipe is very easy and simple for making, your family and friends will like this recipe. Let’s know about this quick recipe.

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If you have no fresh poblanos, substitute with 8 ounces of drained hatch peppers. I like better the flavor of cooking my beans, but you can substitute one 15-ounce can black beans, drained and washed. Baby kale is willingly available in many markets.

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Nutrition of Black Beans Salad

This salad is magically healthy for you. Black beans are the very healthy food item. Black beans are the excellent source of fiber; it helps you reducing weight and maintains your metabolism.It makes your digestive system very fast and keeps you satisfied and full all time. It is magnificent for health and a happy meal.The salad is very healthy for us. The word salad is derived from Latin word “sal” comes from French, which means salt or salty. Salads are used in different kinds of foods items which include fruits, vegetables, grains, and eggs, etc. Salads may be served at any time during the meal such as appetizer salads, dessert salads, and palate-cleaning salads.The salad is a small dish composed of a variety of different uncooked raw vegetables, fruits, meats, etc. usually consisting of green vegetables.

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Macrobiotic Bowl

Yield: Serves 6-8

See Also
Delicious Italian Pasta


  • 1 cup quinoa
  • 2 cups water
  • Four poblano peppers, roasted, peeled, and diced
  • One teaspoon kosher salt
  • 1 3/4 cup cooked black beans, rinsed
  • 1 cup feta, crumbled (I like sheep’s milk feta)
  • 1/4 cup cilantro leaves
  • 2 cups baby kale, lightly packed
  • 1/4 cup cumin lime dressing

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  1. In a dry pan with a lid, toast the quinoa for about 5 minutes on average temperature. It will become golden brown and odor like freshly popped popcorn. Put the water and salt to the pan and increase the heat to high as it begins to boil — this will only take a minute or 2 since your pan was already pretty darn hot. Turn down to a low boil, cover for 15 minutes (set your timer!!).
  2. After 15 minutes take it away from heat and plump up the cooked quinoa with a fork. Most of the liquid should be engrossed. Put the lid back on the pan and leave for 5 minutes. If you leave the quinoa for more than 5 minutes it will become soggy, so spread the cooked quinoa on a cookie sheet lined with parchment to cool.
  3. To bring together the salad, toss all ingredients — quinoa, peppers, black beans, cilantro, feta, and kale — in a big serving bowl. Tenderly fold in dressing and add more as desirable to taste. Serve!

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