Black Bean & Quinoa Salad


    • 2 cups black beans, cooked (canned are okay)
    • 2-3 cups quinoa, cooked
    • 1 red onion, peeled and minced
    • 1 red pepper, seeded and diced small
    • 12-16 ounces chicken, cooked and diced
    • 1/4 cup cilantro
    • Juice of 2 limes
    • 2 tablespoons red or white wine vinegar
    • 1 tablespoon maple syrup granules or other natural sugar (optional)
    • 1/3 cup olive oil
    • 1 teaspoon cumin
    • 1/8 teaspoon black pepper
    • Sea salt, to taste


    1. Combine cooked black beans, cooked quinoa, red onion, red pepper and diced chicken.
    2. In a food processor pulse cilantro, lime juice, red wine vinegar, natural sugar (if desired), olive oil, cumin, black pepper and sea salt.
    3. Pour dressing on top of black bean and quinoa salad and marinate for 35-40 minutes (or longer).
    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.