Quinoa and Black Bean Salad
This quinoa and black bean salad is quick, easy, and full of wholesome veggies. It's so satisfying, it's perfect for lunch or dinner!
Servings 2 servings
Calories 465kcal
Equipment
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 3 to 4 cups mixed spring greens
- 14.5 oz black beans, drained and rinsed
- 1 cup grape tomatoes, halved
- 1/2 bell pepper, diced (I used orange, but you can use any color)
- 1/2 cup edamame, cooked and shelled
- 1/4 cup red onion, diced
- 2 green onions, sliced
- 1 avocado, diced
- Salt to taste
- Pepper to taste
- Salsa (optional for topping)
- Vegan sour cream (optional for topping)
- Vegan ranch dressing
Instructions
- Add the quinoa and water to a saucepan and bring to a boil. Lower to a light simmer and cover for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
- Toss the remaining ingredients together in a large bowl.
- Add in the cooked quinoa and toss to combine. Serve quinoa and black bean salad with any toppings and dressing you like!
Notes
- Feel free to double or triple the ingredients to feed a crowd! This black bean and quinoa salad recipe serves 2 people.
- For the best flavor and texture, make this quinoa & black bean salad no more than a day or two ahead. You can assemble the veggies and cook the quinoa in advance, but only add the black beans, quinoa, and toppings right before serving.
- Don't stop at ranch. This quinoa bean salad will also taste amazing with a balsamic vinaigrette or even an avocado cream sauce!
Nutrition
Calories: 465kcal | Carbohydrates: 65g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 23mg | Potassium: 1519mg | Fiber: 27g | Sugar: 5g | Vitamin A: 1831IU | Vitamin C: 62mg | Calcium: 94mg | Iron: 5mg