This black bean quinoa salad is so simple to make, but it packs a big flavor punch! It’s also loaded with plant-based nutrition from whole grains and protein-rich legumes. The salad is easy to make ahead and pack or store for easy vegan lunches.
Thank goodness it’s Friday!
A few weeks back, I presented a recipe that fell into the category of a “hurry up” meal: my white bean and summer vegetable pasta. The idea was to show you that eating vegan doesn’t mean you can’t whip up a nutritious and filling dinner in a pinch. It’s really a myth that eating plant based food is more time consuming and difficult than other eating styles.
This black bean quinoa salad is proof of how accessible quick vegan lunches and dinners can be. If you prepare the quinoa ahead of time, it takes only ten minutes to prepare. The salad keeps really well in the fridge, so you can enjoy the leftovers for days to come. I love them as part of a packed lunch box.
Lately, I’m doing my best to fit it all in. By “it,” I mean that I’m trying to make new friends, enjoy some time to myself, and look after this blog as well as be a student. My time for cooking has been limited at best. So these fast, straightforward recipes are what I need most.
I’ve already shared this make-ahead vegan grain salad with friends and fellow students, and people always ask me for the recipe. Friends, here it is.
Could it get any easier?
This salad is nutrient dense, a very complete protein (the quinoa itself is a complete protein, and the beans only compound its protein power), and a wonderful dish to enjoy either warm or cold. I had leftovers for a couple of days, and the salad seemed to get tastier as time went by.
Added bonus? It’s awesome with a big scoop of guacamole on top.
Speaking of being in a hurry, the science library is calling my name. Have a great start to the weekend!