This recipe is one of my favorite all time easy go to salads for lunches and side dishes.  The creator of this original recipe is my neighbor, Debi Shawcross.  She authored two amazing cook books. ( This recipe comes from her first book, “Signature Salads”. (  It is truly one of my favorite recipe books.  It was published in 2016 when quinoa was not as popular. But I tried this favorite salad with the grainy and protein enriched substitute and loved it.  I made a big serving, left it covered in the refrigerator, and have added it to my plate all week.


1 cup of Quinoa cooked per package

1 – 15 ounce can black beans, drained, rinsed

1 cup chopped red bell pepper

1/2 cup chopped red onion

1/2 cup chopped parsley

1/2 cup chopped cilantro

1/4 cup red wine vinegar

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 1/2 teaspoons coconut sugar

1 teaspoon freshly ground pepper

1/2 teaspoon salt 2 cloves garlic, minced

Combine first 6 ingredients in a large bowl; toss well and set aside.  Combine the red wine vinegar and next 6 ingredients and sitr well. Pour over quinoa mixture and toss well.

makes 6 servings