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A vibrant, protein-packed salad with fluffy quinoa, hearty black beans, sweet corn, and a zesty lime-cumin vinaigrette. Perfect for a healthy and satisfying vegan lunch or light dinner, ready in under 30 minutes.
Cook the quinoa
Prepare the vinaigrette
Assemble the salad
A vibrant and satisfying bowl packed with plant-based protein and fiber. Features hearty black beans, sweet corn, and crisp bell peppers over fluffy quinoa, all tossed in a zesty lime-cumin vinaigrette. A perfect healthy and quick weeknight meal.
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A vibrant, protein-packed salad with fluffy quinoa, hearty black beans, sweet corn, and a zesty lime-cumin vinaigrette. Perfect for a healthy and satisfying vegan lunch or light dinner, ready in under 30 minutes.
This southwest recipe takes 30 minutes to prepare and yields 4 servings. At 557.49 calories per serving with 19.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve
Add 1 cup of shelled edamame or crumbled firm tofu for an extra boost of plant-based protein.
Use pre-cooked or frozen quinoa to save time on the cooking step, making this a 15-minute meal.
Reduce the amount of red onion and serve the dressing on the side for kids to add themselves.
Add one finely diced jalapeño (seeds removed for less heat) or a pinch of red pepper flakes to the vinaigrette.
Both quinoa and black beans are complete proteins, providing all essential amino acids necessary for muscle repair and growth.
The combination of beans, quinoa, and vegetables offers a significant amount of fiber, which aids digestion, promotes gut health, and helps you feel full longer.
Avocado and olive oil provide monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
The colorful vegetables like red bell pepper and red onion, along with cilantro and lime, are rich in antioxidants that help fight inflammation and protect cells from damage.
Yes, it is very healthy. It's packed with plant-based protein, dietary fiber from beans and quinoa, healthy fats from avocado and olive oil, and a variety of vitamins and minerals from the vegetables.
One serving of this Black Bean Quinoa Salad contains approximately 580-610 calories, making it a substantial and satisfying meal.
You can store the salad in an airtight container in the refrigerator for up to 4 days. It's best to add the avocado just before serving to keep it fresh.
Absolutely! This salad works well with farro, barley, or even brown rice as a substitute for quinoa.
