Go Back
–+ servings
Print

Quinoa and Black Bean Salad (Vegan)

This Quinoa and Black Bean Salad recipe is a vegan Mexican side dish packed with corn and black beans.

Course Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 3/4 cup uncooked quinoa
  • 1 teaspoon cumin
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lime juice
  • 1 cup frozen corn
  • 2 (15 ounce cans) black beans, drained and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1 ripe avocado, diced (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
  2. Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
  3. Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
  4. Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
  5. Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
  6. Serve hot or cold. Store in refrigerator.