Caribbean Quinoa and Black Bean Salad with Pineapple

Take your taste buds on a trip to the Caribbean with this truRoots® tropical quinoa salad.

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 cup uncooked truRoots® Organic Quinoa
  • 2 cups water
  • 1 can Extra Virgin Olive Oil, divided
  • 1 can (14.5 oz.) black beans, drained and rinsed
  • 1⁄2 cup roasted and salted pumpkin seeds
  • 1⁄2 cup red onion, diced
  • 1 red bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 1 1⁄2 cups pineapple, cut into small pieces
  • 1⁄4 cup lime juice
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon salt
  • 1⁄2 cup chopped fresh cilantro


  • In medium saucepan, bring quinoa and water to a simmer. Cover and simmer over low heat for 20 minutes, until all water has been absorbed. Cool to room temperature and fluff with fork.
  • Meanwhile, preheat broiler. Prepare baking sheet with 1 tablespoon of olive oil and evenly spread on red onion, bell pepper, jalapeños and pineapple. Broil 10 minutes, stirring halfway through.
  • In large bowl, combine cooled roasted vegetables with quinoa.
  • In small bowl, whisk together remaining olive oil, lime juice, cumin and salt. Pour over quinoa and vegetables. Stir in black beans, pumpkin seeds and cilantro.