My Summer Picnic Secret
I want to share my favorite picnic salad. It is full of good things. It has fluffy quinoa and creamy avocado. The dressing is a sunny orange color. It makes me think of happy afternoons outside.
I first made this for my grandkids. They saw the black beans and said “no thank you.” But I told them to try one bite. They all asked for more! I still laugh at that. Getting good food into people is a quiet joy.
Why This Bowl Matters
This salad is more than just lunch. It keeps you full for hours. The beans and quinoa are little powerhouses. They give your body steady energy. That matters for busy days.
Also, eating colorful food is good for you. The orange pepper, green avocado, and black beans are like a rainbow. Each color brings different goodness. Your plate should be a happy place.
A Tiny Kitchen Story
Let me tell you about the dressing. My husband used to hate cilantro. He said it tasted like soap. But in this blender mix, with the sweet orange, he loves it. Flavors can change when they work together.
Blending it all makes it smooth and creamy. Doesn’t that smell amazing? The fresh orange zest is the magic part. It wakes up the whole bowl. What is a flavor you once disliked but now enjoy?
Putting It All Together
Cook your quinoa like tiny pasta. Just boil water and let it simmer. When it’s done, fluff it with a fork. Let it cool a bit. This keeps your avocado nice and green.
Dice everything else while you wait. Toss it all in a big, cheerful bowl. Pour that bright dressing over the top. Give it a gentle stir. Fun fact: Quinoa is actually a seed, not a grain!
Make It Your Own
This recipe is very friendly. No jalapeño? Use a tiny pinch of black pepper. Not a fan of red onion? Try a green onion instead. Cooking is about using what you have.
Do you prefer bell peppers red, yellow, or orange? I use orange for its sweetness. This salad is perfect for sharing. Will you take it to a picnic or eat it at home this week?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Uncooked quinoa | 1 cup | |
| Black beans | 1 (14-ounce) can | Drained & rinsed |
| Avocado | 1 | Diced |
| Orange bell pepper | 1/2 | Diced |
| Red onion | 1/4 small | Diced |
| Fresh orange juice | 1/4 cup | |
| Orange zest | 1 teaspoon | |
| Olive oil | 1/4 cup | |
| Honey | 2 teaspoons | |
| Cilantro | 1 packed tablespoon | |
| Jalapeño | 1/4 | Deseeded & white insides removed |
| Salt | 1/2 teaspoon |
A Salad That Feels Like Sunshine
Hello, my dear! Come sit with me. I want to tell you about a salad. It is not a boring salad. It is bright and happy. It has fluffy quinoa and creamy avocado. The dressing tastes like a sunny orange grove. I make it when the day feels gray. Doesn’t that smell amazing? It always cheers me right up. My grandson calls it “confetti salad.” I still laugh at that. All the colors do look like a party.
Let’s make some sunshine together. It is very simple. We will cook the quinoa first. Then we blend the dressing. Finally, we mix everything in a big, cheerful bowl. Are you ready? Here is how we do it.
Step 1: Cook the Quinoa
First, we cook the quinoa. Put two cups of water in a pot. Bring it to a boil. Now add your one cup of quinoa. Cover the pot and turn the heat to low. Let it simmer for about ten minutes. The quinoa will drink all the water. You will know it is done when it looks fluffy. Fluff it with a fork and let it cool. (A hard-learned tip: Let it cool a bit before mixing. Warm quinoa can make the avocado mushy.)
Step 2: Make the Magic Dressing
Now for the magic dressing! Get your blender. Put in the orange juice and zest. Add the olive oil, honey, and salt. Don’t forget the cilantro and that little bit of jalapeño. The jalapeño is not for heat, just for a happy little kick. Blend it all until it is smooth and green. It will smell so fresh and zesty. My kitchen window is open just for this smell.
Step 3: Build the Salad
Time to build our salad. Find your biggest, prettiest bowl. Add the cooled quinoa. Now toss in the black beans, diced avocado, orange bell pepper, and red onion. Look at all those colors! Now pour that gorgeous green dressing over everything. Gently toss it all together. See how the dressing coats every little piece? Do you think the red onion makes it prettier or tastier? Share below! You can eat it right away. Or chill it for a cool, refreshing bite.
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Yield: | 8 servings |
| Category: | Salad, Lunch |
Make It Your Own
The best recipes are like friendly suggestions. You can change them! Here are three fun twists for our confetti salad. I have tried them all. They are each wonderful in their own way.
- Summer Sweet: Add a cup of fresh corn or juicy mango chunks. It tastes like a picnic.
- Crunchy Swap: Use crunchy jicama instead of bell pepper. It adds a fun, watery crunch.
- Herb Garden: Swap the cilantro for fresh mint or basil. It will surprise your taste buds!
Which one would you try first? Comment below!
Serving It Up With Style
This salad is a wonderful friend to other foods. I love to serve it in a hollowed-out orange bell pepper. It looks so festive! Or scoop it onto crisp lettuce leaves for easy cups. For a full meal, add some grilled chicken or shrimp on the side. They soak up the dressing beautifully.
What should we drink? On a warm evening, a glass of iced hibiscus tea is perfect. Its tartness loves the orange. For a special dinner, a chilled glass of Sauvignon Blanc white wine pairs nicely. It is crisp and clean. Which would you choose tonight?
Keeping Your Salad Fresh and Ready
This salad is a perfect make-ahead lunch. Store it in a sealed container in the fridge. It will stay fresh for about three days. The avocado might brown a little, but it still tastes great.
I do not recommend freezing this one. The fresh veggies lose their nice crunch. They get a bit sad and soggy after thawing. It is best enjoyed fresh from the fridge.
You can batch-cook the quinoa and beans. Keep them plain in your fridge for up to five days. Then, chop your fresh veggies and make the dressing when you are ready. This saves so much time on a busy day.
I once made a huge batch for a family picnic. Having it ready in the fridge was a lifesaver. Why does this matter? A little planning means a healthy meal is always within reach. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Troubles
Is your quinoa mushy? You might have used too much water. Always measure carefully. Fluff it with a fork as soon as it is done cooking. This keeps the grains nice and separate.
Is the dressing too spicy? Remember to remove the jalapeño seeds and white ribs. I remember when my grandson added the whole pepper. His eyes got very wide! Start with less, you can always add more.
Is your salad too dry? Just whisk up a little more dressing. Use equal parts orange juice and olive oil. A tiny pinch of salt helps too. Why does this matter? Fixing small problems builds your cooking confidence.
Getting the flavor right makes you proud of your food. *Fun fact: Quinoa is actually a seed, not a grain!* Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your labels to be safe.
Q: Can I make it ahead? A: Absolutely. Assemble it up to a day ahead. Add the avocado right before serving.
Q: I hate cilantro. What can I use? A: Try fresh parsley or a little basil instead. It will still be delicious.
Q: Can I double the recipe? A: You sure can. It is perfect for feeding a crowd or for weekly lunches.
Q: Any optional add-ins? A: Some sweet corn or diced mango would be lovely here. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds a spot in your kitchen. It is full of bright, happy flavors. Making food with your own hands is a special joy.
I would love to see your creation. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @TheSchmidtyWife.
Thank you for cooking with me today. Happy cooking!
—Anna Whitmore.
Black Bean Quinoa Salad with Orange Cilantro Dressing
Description
A vibrant, protein-packed Black Bean Quinoa Salad with a zesty Orange Cilantro Dressing. Perfect for meal prep, a healthy lunch, or a fresh summer side dish.
Ingredients
Instructions
- Add 2 cups water to a medium sized pot. Cover and place on the stove over medium-high heat. Once the water is boiling add the uncooked quinoa. Bring the pot back to a boil and reduce to low to simmer. Simmer covered about 10 minutes, until the quinoa is softened and absorbs all the water. Fluff the quinoa and set aside to cool.
- While the quinoa is cooking prepare the rest of the salad. To make the dressing add the fresh orange juice, orange zest, olive oil, honey, cilantro, jalapeno, and salt to a blender or food processor (a single serve blender works great for this amount). Blend until smooth about 30 seconds.
- To build the salad add the cooked quinoa, black beans, avocado, orange bell pepper, and red onion to a large bowl. Add the dressing a toss to coat. Serve immediately or refrigerate to cool before serving.
Notes
- Nutrition Information per serving: Calories: 255, Total Fat: 12g, Saturated Fat: 2g, Trans Fat: 0g, Unsaturated Fat: 10g, Cholesterol: 0mg, Sodium: 302mg, Carbohydrates: 30g, Fiber: 8g, Sugar: 3g, Protein: 8g.
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