American•healthy
The Best Vegan Quinoa Salad with Black Beans
The Best Vegan Quinoa Salad with Black Beans is so easy and quick to make, the perfect salad that you can use for a quick lunch or a fast meal. It's loaded with nutrients and plant-based protein, it's also gluten-free!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked quinoa (1/2 cup uncooked with 1 cup water)
- 1 cup (or 1 a can) black beans (rinse well to get rid of can residue)
- 1 cup corn
- 1 cup finely chopped Persian cucumbers
- 1 cup finely chopped tomatoes
- ½ cup sliced kalamata olives
- 4 ounces chopped fresh basil
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 juice of a lemon
- Salt
Instructions
- 1
Rinse quinoa well, then add room temperature water set on high heat. Once starts boiling, cover and turn heat to low and let it simmer for 10 minutes.
- 2
In a large bowl, add chopped tomatoes, chopped cucumbers, corn, beans, kalamata olives, and basil.
- 3
Mix dressing well and pour over salad. Mix all ingredients well to integrate dressing with all the salad ingredients.