Pineapple Black Bean Quinoa

If you are looking for a protein packed healthy but delicious meal, look no further than this quinoa!  It is packed with southwest flavor, and you get plenty of protein and fiber thanks to the beans and quinoa.  Combining beans with quinoa is something I do often, and I always feel good and satisfied after enjoying it.  This would be perfect to make ahead and bring in your lunches too!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated.
  2. Drain, and let cool.
  3. When quinoa is cool, combine with all other ingredients in a large bowl, and mix well.
  4. Serve at room temperature.

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy