Moros y Cristianos

5 star Avg. rating 5 from 7 votes.

Recipe Information

Recipe Created By: Kathy Przywara


1/2 cup quinoa
1 cup water
1/2 tsp salt
4 Tbsp olive oil, divided use
2 Tbsp white wine vinegar
1/8 tsp ground cumin
1/8 tsp ground pepper
1/4 tsp salt
1/4 tsp garlic powder
1/2 cup celery, thinly sliced
1 small red pepper, seeded and thinly sliced
2 Tbsp cilantro or flat leaf parsley, minced
1 can black beans, rinsed and drained
1 small can sliced black olives, drained


Thoroughly wash quinoa to remove the bitter saponin and drain. Combine with 1 cup water and 1/2 tsp salt in small saucepan. Bring to boil. Reduce heat, cover, and simmer 10-15 minutes or until water is absorbed. Add 1 Tbsp oil, fluff with fork and allow to cool completely.

Meanwhile in a large bowl, combine celery, red pepper, black beans and olives. In a small shaker jar combine remaining oil, vinegar and seasonings. Shake to combine and pour over contents of bowl. Stir to combine. Add cooled quinoa and cilantro. Toss well and refrigerate until ready to serve.


This is a twist on the more traditional Moros y Christianos or black beans and rice. This is normally black bean soup which is drained and combined with white rice and served hot. This version uses quinoa instead of rice for more fiber and protein. It makes a great cold salad that’s easy to throw together.

Dressing can also be made by whisking ingredients together in a small bowl.

Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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