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Quinoa Black Bean Avocado Salad in bowl
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5 from 1 vote

Quinoa Black Bean Avocado Salad

Quinoa black bean avocado salad comes together with kale, peppers, feta cheese, pumpkin seeds and a creamy cilantro lime dressing. A healthy & filling vegetarian and gluten-free meal, this isn’t some boring side salad!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Salads, Side Dish, Vegetarian
Cuisine: Mexican
Keyword: easy, Gluten Free, salad, Vegetarian
Servings: 2
Author: Alena Kharlamenko, MS, RD


  • cup uncooked quinoa or 1 cup cooked cilantro lime quinoa * see notes
  • 5 cups chopped kale, stems removed
  • Juice from 2 limes, divided
  • 1 teaspoon olive oil or avocado oil
  • 1 cup canned black beans, drained and rinsed
  • 5 mini peppers or 1 large bell pepper, cored and sliced
  • 2 ounces feta cheese, crumbled
  • 1 tablespoon pumpkin seeds optional
  • ½ avocado, pitted and cubed
  • ¼ cup plain Greek yogurt
  • 1 tablespoon chopped cilantro
  • Salt to taste


  • To cook the quinoa: Rinse quinoa in a fine mesh strainer under running water. Combine quinoa and ⅔ cup of water in a medium pot. Cook on medium heat until it comes to a boil, then reduce heat to simmer. Cook uncovered for 10-15 minutes, or until the liquid is completely absorbed. Turn off the heat and cover the pot with a lid for 5 minutes. Fluff with a fork and let cool while you prepare the rest of the recipe. 
  • Massage kale: In a large bowl, combine kale, 1 tablespoon lime juice, oil, and a dash of salt. Massage the kale with your hands for 3-4 minutes or until it is tender and soft. 
  • Assemble the salad: To the bowl, add black beans, cooked quinoa, mini peppers, feta cheese, pumpkin seeds, and avocado. 
  • Make the Creamy Cilantro Lime Dressing: In a small bowl, whisk together Greek yogurt, cilantro, 1 tablespoon of water, and remaining lime juice. Season with salt to taste. 
  • Pour dressing over salad and mix together. Serve and enjoy! 


*This recipe tastes so good with cilantro lime quinoa - I highly recommend it! However, you can also cook plain quinoa instead if you prefer (instructions above). 

Storage tips: 

This salad is great for meal prep! If meal prepping, do not dress the salad until you’re ready to eat it. Instead, divide the salad into smaller airtight containers and store in the refrigerator for up to 3 days. When you’re ready to eat, mix in the dressing.