Vegan Quinoa Black Bean Salad
This easy vegan black bean quinoa salad is the perfect weeknight dinner idea. Made with plant protein and filled with fibre, this dish is sure to satisfy your tastebuds. It also makes the perfect side dish to enjoy with any meal!
Ingredients
For the Quinoa
- 1 cup1 cup1 cup Quinoa, uncooked
- 2 cups2 cups2 cups Water
- Salt, to taste
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
For the Vegetable Mixture
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, drizzled in pan
- 2 cloves2 cloves2 cloves Garlic, finely chopped or minced
- 333 Zucchini, chopped
- 111 Onion, chopped
- 2 cups2 cups2 cups Frozen Vegetables, peas, carrots and corn mix (or any frozen veggie mix of choice)
- 1 cup1 cup1 cup Water, gradually added (add as much needed so veggies don't stick)
- 15 oz15 oz15 oz Black Beans, 1 can (about 2 cups cooked if you wish to cook them yourself)
- Salt and Pepper, to taste
- 2 tsp2 tsp2 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Parsley, dried
- 1 tsp1 tsp1 tsp Turmeric
- 2 tsp2 tsp2 tsp Onion Powder
- 1 tsp1 tsp1 tsp Paprika
- 2 tsp2 tsp2 tsp Nutritional Yeast
- 1 tsp1 tsp1 tsp Cayenne Pepper
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Quinoa
- Cook quinoa as directed on packaging. Once cooked, set aside and cook vegetable mixture.
Vegetable/Bean Mixture
- In a large pan, add olive oil and garlic and let simmer on medium heat. Add in chopped onions, zucchini, peas, carrots and corn mix and let cook for about 20-25 minutes. Add in about 1/4 cup of water at a time so the veggies don't stick to the pan as needed. Continue to add water if veggies are dry or sticking to the pan.
- Once frozen vegetables are cooked, add in black beans and let cook for about 5 minutes.
- Add in quinoa and stir together with a wooden spoon or spatula.
- Add in all your spices and stir everything together. Continue cooking for another 5 minutes.
- Once cooked, turn off the heat, place in a serving bowl and enjoy!
Notes
How to store: Place quinoa black bean salad in an airtight container and keep in the fridge for up to 5-7 days (about one week).
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Plant Based Salads Shellfish Free Side Dishes Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 385 |
Fat: | 8 g |
Carbohydrates: | 63 g |
Protein: | 18 g |
Cholesterol: | 0 g |
Sodium: | 24 mg |
Fiber: | 12 g |
Sugars: | 4 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.