Mexican-Inspired Black Bean and Quinoa Salad
An appetizing, fresh quinoa salad packed with black beans, sweet bell pepper, and cilantro, tossed in a zesty lime vinaigrette. Designed for quick prep, it holds up beautifully in the fridge all week.
Prep
15 min
Cook
15 min
Total
45 min
Makes
2 servings
Created together. Shared with you.
Made by Renee + Lila
Renee created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Sheet pan · Saucepan · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Combine the dry quinoa and water in…
- 01
Combine the dry quinoa and water in…
Combine the dry quinoa and water in a medium saucepan. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes.
Allow: 15 minutes
Tap card to mark done - 02
Remove the saucepan from the heat and…
Remove the saucepan from the heat and let the cooked quinoa sit, covered, for 5 minutes. Fluff it gently with a fork and let it cool completely.
Allow: 5 minutes
Tap card to mark done - 03
Whisk the olive oil
Whisk the olive oil, lime juice, and cumin together in a small bowl until well combined.
Look for: well combined
Tap card to mark done - 04
Combine the cooled quinoa
Combine the cooled quinoa, black beans, red bell pepper, and cilantro in a large mixing bowl.
Tap card to mark done - 05
Pour the lime dressing over the salad…
Pour the lime dressing over the salad and toss well to coat all ingredients evenly.
Tap card to mark done - 06
Divide the salad into two airtight containers…
Divide the salad into two airtight containers for your meal prep, storing them in the refrigerator for up to 5 days.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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Your symptoms change. Your plan should too.
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