Quinoa Salad with Black Beans and Peaches



Dipping Sauce:

  • 6-ounce plain unsweetened soy yogurt
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons lime juice
  • 1/2 tablespoon chopped fresh mint
  • 1/2 tablespoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper


  • 1/3 cup lime juice
  • 1 tablespoon apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons minced shallot
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 cups low-sodium canned black beans, rinsed and drained
  • 3 cups cooked and cooled red quinoa
  • 2 cups shredded kale
  • 1/4 red jalapeño, finely diced
  • 1/4 cup chopped fresh mint
  • 1 cup diced peaches (about 1 and 1/2 medium-sized peaches) + 1 cup sliced peaches (about 1 and 1/2 medium-sized peaches)
  • 1 (5-ounce) head radicchio, separated into leaves


  1. Dipping Sauce: Combine yogurt, extra-virgin olive oil, lime juice, mint, garlic powder, salt and pepper in a small bowl and set aside.
  2. Salad: Put the lime juice and apple cider vinegar in a large bowl; gradually whisk in the extra-virgin olive oil. Whisk in the shallot, cumin, salt and pepper. Add beans, cooked and cooled red quinoa, kale, jalapeño, mint and diced peaches; stir to coat. Top with sliced peaches and radicchio leaves. Serve dipping sauce on the side.


Quinoa: Rinse 1 cup dry red quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low, and simmer until water is absorbed, about 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. Makes about 3 cups.

Radicchio: Cut radicchio head in half lengthwise. Remove core and gently break into separate leaves.


5 servings

Nutrition Tip

Quinoa is an ancient grain that dates back thousands of years but has become trendy in recent years as a gluten-free alternative. It is actually a seed with a slightly nutty taste and comes in a variety of colors. As an excellent source of protein, it boasts double the amount than the same serving of brown rice. It is considered a complete protein as it contains all the essential amino acids that our body cannot produce on its own. Quinoa is also a great source of fiber, iron, vitamin B6, magnesium, and antioxidants. Try using quinoa in place of rice in stir-fries and casseroles, add to soups and salads, or make a yummy quinoa breakfast bowl and add some nuts and fruit.

Source: Dana-Farber Brigham Cancer Center

Contact Nutrition Services


Nutrition Resources


Nutrition Services

Our nutrition experts help patients follow a healthy diet during and after cancer treatment. Learn about our nutrition services, including meal planning.


Delicious and Nutritious Recipes

Our recipes are developed by Dana-Farber's staff of registered and board-certified dieticians. They feature a varied selection of dishes – including a few sweet treats you don't need to feel guilty about.


Nutrition Tips

Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.