Vegan Quinoa Black Bean Salad (Edit recipe)

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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!

PREP TIME

5 minutes

COOK TIME

55 minutes

INGREDIENTS

21

Serves: 6

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Ingredients

For the Quinoa

For the Vegetable Mixture

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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

  1. Cook quinoa as directed on packaging. Once cooked, set aside and cook vegetable mixture.

Vegetable/Bean Mixture

  1. 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.
  2. Once frozen vegetables are cooked, add in black beans and let cook for about 5 minutes.
  3. Add in quinoa and stir together with a wooden spoon or spatula.
  4. Add in all your spices and stir everything together. Continue cooking for another 5 minutes.
  5. 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).

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About This Recipe

Show nutritional information
This 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
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Plant Based Salads Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian

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