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 cup uncooked quinoa
- 2 cups water
- Salt, to taste
- 1 tsp olive oil
For the vegetable mixture
- 2 tbsp olive oil, drizzled in pan
- 2 cloves garlic, finely chopped or minced
- 3 zucchinis, chopped
- 1 onion, chopped
- 2 cups frozen peas, carrots and corn mix (or any frozen veggie mix of choice)
- 1 cup water, gradually added (add as much needed so veggies don't stick)
- 1 can (450g) of black beans (about 2 cups cooked if you wish to cook them yourself)
- salt and pepper, to taste
- 2 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp turmeric
- 2 tsp onion powder
- 1 tsp paprika
- 2 tsp nutritional yeast
- 1 tsp cayenne pepper
Instructions
For quinoa
- Cook quinoa as directed on packaging. Once cooked, set aside and cook vegetable mixture.
For 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).