QUINOA BLACK BEAN SALAD RECIPE | HIGH PROTEIN Vegetarian and Vegan Meals Idea

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is more nutritious, while brown rice is more economical.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans offer similar nutrition, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cheaper alternative.

avocado

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Chop the vegetables and set aside.

Rinse the quinoa until the water runs clear and set aside.

Rinse the cooked black beans thoroughly in a strainer and set aside to drain excess water.

In a heated pan, add olive oil, garlic, and chili flakes, frying on medium-low heat until the garlic starts to sizzle.

Add the tomato puree/passata and cook for another 1 to 2 minutes.

Add the rinsed quinoa and water to the pan, mixing well, then add the frozen corn and bring to a boil.

Cover the lid and reduce the heat to low, cooking for about 20 minutes or until the quinoa is cooked but not mushy.

Transfer the cooked quinoa to a large mixing bowl and allow it to cool completely.

Prepare the dressing by mixing lemon juice, olive oil, maple syrup, ground cumin, ground black pepper, and salt in a small bowl.

Once the quinoa has cooled, add the red bell pepper, cherry tomatoes, red onion, green onion, cilantro, and cooked black beans to the bowl with quinoa.

Stir the dressing again and then add it to the quinoa and veggies, mixing well.

Chill the salad in the refrigerator for a couple of hours before serving for the best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary