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Black Bean and Quinoa Salad

For me, one huge key to eating well is keeping healthy snacks and quick meals prepped and ready to go.

That often means that when I come home from the grocery store, I will wash and chop veggies or fruit so I can easily grab something from the fridge when I’m starving. It’s a LOT easier to open a bag of chips or crackers than it is to wash and slice a red pepper or peel cucumbers or cut up the fresh melon but if I do the work ahead of time, I’m much more inclined to snack on the healthy stuff.

I’ve been trying to get in the habit of making a big batch of quinoa salad on Sunday evenings so I can have a quick, healthy lunch option available for the week. Below is my all-time favorite quinoa recipe. I can usually eat off of this salad for 3-4 days. It’s packed full of wholesome, clean ingredients and the protein in quinoa keeps me full for a long time! Enjoy!

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Black Bean and Quinoa Salad

Ingredients:
1 can black beans, rinsed and drained
1 red, yellow, or orange pepper, finely chopped
1 small purple onion, finely chopped (or to taste)
6 green onions, white and light green parts only, sliced thin
1/4 – 1/2 cup cilantro, chopped
3 cups cooked quinoa. 
1 chipotle pepper in adobo sauce, minced (I use chipotle powder)
1/4 cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp lime juice (fresh is best)
1 Tbsp soy sauce (gluten-free soy sauce or tamari is necessary to make this gluten-free)
salt to taste

Preparation:
1. Cook quinoa. I use this method every time and have never had a quinoa fail!

2. Chop and dice veggies. Mix with cooled quinoa. Add rinsed/drained beans.

3. Mix olive oil, red wine vinegar, lime juice and soy sauce and pour into quinoa/veggie mixture. Stir well. I add chipotle powder here if I haven’t used a minced chipotle pepper. Chipotle has a lot of heat so go easy at first and add more gradually. Season with salt and pepper.

4. Chill and serve. I like it cold, but it’s good warm too!

5. Enjoy!

Recipe adapted from Food&Wine

 

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3 Responses to Black Bean and Quinoa Salad

  1. Cathy August 4, 2014 at 9:34 PM #

    Yum! Definitely going to try this! Thx!

    (Side note: to be be gluten free you would need to leave out the soy sauce or buy specific gluten free soy sauce. My son is gluten free and that is always a hard one to get around!)

    • meredithblase August 4, 2014 at 9:37 PM #

      You are ABSOLUTELY right! I like Tamari as a GF soy sauce replacement but I should be more specific about that. 🙂

Trackbacks/Pingbacks

  1. What I Ate Wednesday | Meredith Blase - August 6, 2014

    […] left around 11:15AM and knew I’d be gone over the lunch hour so I ate a bowl of Black Bean Quinoa salad left over from dinner the night […]

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