A veggie packed salad filled with fiber and plant-based protein from quinoa and black beans. Vegan, gluten-free, and oil-free.
How do you make a summer salad transition with the season? Make it a grain-based salad instead!
I am one of those people that eats some foods all year round. Temperature or weather have no bearing on them. For instance, smoothie bowls when it’s cold out, oat bowls and soup when it’s warm.
I also love a good salad all year round as well. But I will admit when the weather starts to change I do crave heartier foods.
So today, I am sharing one of my favorite summer-inspired salads that also works for fall and winter. Just swap out the greens or lettuce for quinoa and you’ve got a hearty, filling salad perfect for any season. So really an ANYTIME salad, if you will. 😉
Quinoa Black Bean Veggie Salad
This quinoa salad is full of flavor, fresh whole food ingredients, and SO easy to make (even easier if you use pre-cooked quinoa). Plus it is:
- packed with plant-based protein and fiber
The perfect side or even main dish given the perfect balance of protein, healthy fats, and complex carbs you’re getting.
Did I mention it’s delicious? 😉
Quinoa Black Bean Veggie Salad with Mango and Avocado
1 1/2 cup white or red quinoa, rinsed and drained
2 1/4 cup water
1/2 tsp sea salt
1 red bell pepper, diced
1 mango, diced into small pieces
3/4 cup no salt added canned corn, drained
1 can of no salt added black beans, rinsed and drained
2 scallions, finely chopped
1 ripe avocado, scooped out of skin and diced
more fresh cilantro for garnishing
1/4 cup raw pumpkin seeds
1/2 tsp sea salt
1/2 cup fresh lime juice
1/2 jalapeno, stemmed, seeded, and chopped
1/2 tsp ground cumin
1/4 tsp chili powder
1 cup fresh cilantro, roughly chopped
1/2–1 tbsp maple syrup or agave syrup
Combine pumpkin seeds, cilantro, lime juice, chili powder, cumin, salt and maple syrup in a high speed blender and blend until smooth. Set aside.
In a large saucepan, toast quinoa over medium heat. Stir often until you can hear continuous popping noises (about 6 minutes). Stir in water and 1/2 tsp sea salt. Bring to a simmer. Then, cover and reduce heat to low until water is fully absorbed and quinoa is fluffy and soft (about 15 minutes). Transfer quinoa to a large bowl and let fully cool.
Stir in peppers, corn, mango, beans, scallions, avocado, and dressing. Toss to combine.
To serve, top with more avocado and cilantro if desired.
This is honestly one of my favorite meal prep items as well! So easy to make a big batch on the weekend and have for quick lunches and dinners all week long. BONUS: the flavors meld together and become even tastier the longer this salad sits. So I recommend making it the day before you want to serve it. 🙂
What’s your favorite grain (yes I know quinoa isn’t teeeeechnically a grain!)?
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