Quick & Easy Vegan Quinoa Black Bean Salad Bowl (Gluten-Free, Dairy-Free)

há 2 semanas

Are you searching for a quick, healthy, and incredibly satisfying meal that's packed with flavor and plant-based goodness? Look no further! This vibrant Vegan Quinoa Black Bean Salad Bowl is your answer. Perfect for busy weeknights, a light lunch, or even meal prepping for the week, this recipe brings together wholesome ingredients in a delicious, easy-to-make dish that's naturally gluten-free and dairy-free.

Forget complicated cooking! This "easy peasy" recipe, as originally described by its creator coachbeth, delivers a burst of freshness and nutrition without spending hours in the kitchen. It's a fantastic solution for anyone looking to incorporate more plant-based meals into their diet or simply needing a reliable, no-fuss option for healthy eating.

A vibrant, colorful bowl of Easy Vegan Quinoa Black Bean Salad with fresh avocado, lime, and cilantro, ready to be enjoyed.

Why You'll Love This Recipe

Effortlessly Easy: Minimal cooking and simple assembly mean you can have a nourishing meal ready in no time.
Nutrient Powerhouse: Loaded with protein from quinoa and black beans, fiber, and essential vitamins from fresh vegetables.
Naturally Diet-Friendly: Completely vegan, gluten-free, and dairy-free, making it suitable for a wide range of dietary needs.
Versatile: Enjoy it as a light lunch, a satisfying dinner, or prepare a big batch for healthy meal prep throughout your week.
Bursting with Flavor: Fresh cilantro, zesty lime, and savory salsa create a deliciously bright and balanced taste.

Ingredients

1 cup cooked quinoa
1/2 cup diced red bell pepper
1/2 cup cooked corn (fresh, frozen, or canned)
1 can (15 oz) black beans, rinsed and drained (If using canned, ensure it’s just beans - not baked beans with added sauce)
1/4 cup diced red onion (or white onion)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons green salsa
1/2 avocado, diced
Salt and black pepper to taste

Equipment

Large mixing bowl
Cutting board
Knife
Measuring cups and spoons

Instructions

In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, corn, rinsed black beans, diced onion, and fresh cilantro.
Add the lime juice and green salsa to the bowl.
Gently toss all ingredients together until well combined. Season with salt and black pepper to taste.
Just before serving, fold in the diced avocado. Serve immediately or refrigerate for later enjoyment.

Tips for Success & Variations

Perfect Quinoa: Cook your quinoa ahead of time to make this recipe even faster. For fluffy quinoa, use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered until water is absorbed.
Spice It Up: Add a pinch of chili powder, cumin, or a dash of your favorite hot sauce for an extra kick.
Add More Veggies: Feel free to incorporate other favorites like cherry tomatoes, cucumber, or chopped spinach.
Creamy Boost: For a richer texture, blend a small amount of cashew cream or a dollop of vegan sour cream into the mix.
Serving Suggestions: This bowl is fantastic on its own, but also great as a filling for tacos, burritos, or served alongside grilled plant-based protein.
Meal Prep Friendly: This salad holds up well in the fridge for 3-4 days, making it an excellent option for healthy meal prepping. Store the avocado separately and add just before serving to prevent browning.