This Mexican black bean quinoa salad is quick, easy, delicious—and versatile! Enjoy it as is, or use it as a filling in corn tortillas or a topping on a big green leafy salad. Toss in some fresh mango or roasted sweet potatoes to sweeten it up!
Black beans and quinoa are both good sources of plant-based protein! A cup of black beans are packed with 15 grams of protein, while a cup of cooked quinoa provides 8 grams of protein. A 1/4 of this quinoa salad provides ~19 grams of protein per serving, as well as ~21 grams of fiber from all the delicious plants! While eating enough protein is important, most Americans are getting more than enough— and are actually not getting enough fiber! So load up the plant-based proteins that are also packed with fiber!
½ cup dry quinoa
1 medium onion, chopped
2 bell peppers, chopped
2 cups cherry tomatoes, halved
½ tablespoon cumin
1 tablespoon salt-free chili powder
1 teaspoon garlic powder
¼ teaspoon cayenne (optional)
1 cup sweet corn
3-4 cups greens, chopped
3 cups cooked black beans
1 lemon/ lime (optional)
Black pepper
Cilantro
1 Avocado
OPTIONAL:
Corn tortillas
Arugula
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