Quinoa Salad Recipe with Black Beans, Corn & Avocado

This vegan quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.

I didn't grow up eating quinoa, but starting a vegan journey will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.

I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.

You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.

Remember to rinse it before cooking to remove the bitter saponin coating.

Check out the video and full recipe below…

Quinoa Salad with Black Beans, Corn & Avocado

by Brown Vegan

Keywords: steam entree side vegan vegetarian gluten-free sugar-free soy-free

Ingredients (4 as a meal & 6 as a side)

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 15 oz can of black beans, drained and rinsed
• 1 cup corn, frozen or fresh
• 3/4 cup red onion, chopped
• 2 Roma tomatoes, chopped
• 2 avocados, pitted and diced
• Juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1/2 cup cilantro, finely chopped

Instructions

Combine quinoa and water in a small pot and bring to a boil.

Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.

Use a fork to fluff your quinoa, then transfer to a large bowl.

Mix in cumin, chili powder, cayenne, and salt.

Allow quinoa to cool, then add in all the remaining ingredients and mix until well combined.

Adjust seasoning to taste (I usually add in all the spices again to make sure the vegetables have flavor).

Cover and chill in the fridge or eat it at room temperature.

I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover.

Consume this dish within 3 days.

Enjoy!

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Let me know what you think once you try this recipe. :-)

Easy & Delicious Kale Salad Recipe (Video)

This kale salad will take you about 10-12 minutes to put together and includes all accessible ingredients. It's simple, savory and perfect for lunch or a side dish.

Feel free to add in black beans for more protein and also serve with french or pita bread.

Enjoy your own big bowl and don't forget to massage your kale with the oil and vinegar (in the full recipe below) before adding the other ingredients to ensure that it's palatable. 

Believe it or not, my boys love kale salad....especially my youngest son, Brandon. I have to double this recipe to satisfy his love for greens.

~*~Full recipe and video below ~*~

Easy Kale Salad

by Brown Vegan

Prep Time: 10

Ingredients (2 as a meal & 5 as a side)

• 2 large bunches of kale - rinsed, stems removed and chopped into bite sized pieces
• 1/4 cup avocado or olive oil
• 1/4 cup apple cider vinegar
• 1/8 teaspoon garlic powder
• 2 stalks of celery, chopped
• 1 large tomato, chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup green olives
• 1/4 cup raw or roasted sunflower seeds
• 1 avocado - skin removed, pitted and cubed

Instructions

Place kale, oil and apple cider vinegar in a large bowl.

With clean hands, massage the kale in the bowl for 3 minutes.

Add in all the remaining ingredients

Toss everything together with tongs

Enjoy!

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How to Make Vegan Texas Toast

In the latest video, I show you how to make a vegan version of Texas toast. Most (if not all) of the boxed version in stores isn't vegan. That damn dairy!

Make this spaghetti, Texas toast and a salad and I promise none of your meat eaters will complain.

You only need 4 ingredients for this recipe - Italian bread, parsley, garlic and vegan margarine  

Here's a good post about what ingredients to avoid to ensure that your bread is vegan.

Get the recipe and watch the video below....

Vegan Texas Toast

by Brown Vegan

Prep Time: 5

Cook Time: 6 mins

Keywords: bake vegan

Ingredients (about 10 slices)

• Loaf of Italian bread, cut into thick slices
• 2 garlic cloves, minced
• 2 tablespoons parsley, finely chopped
• 1 cup vegan margarine (I use Earth Balance)

Instructions

Preheat oven to 400º

Combine margarine, parsley and garlic in a small saucepan on med-lo heat

Heat and stir for about 5 minutes.

Place bread slices on a baking sheet

Brush margarine mixture on both sides of each slice

Bake for 6 minutes, flipping halfway through

Enjoy!

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Rosemary Garlic Potatoes Recipe (VIDEO)

When I interviewed Shantelle Gary last month about her vegan journey, we discussed her love for accessible recipes that everyone will love. After our talk, I downloaded a copy of her cookbook and it didn't disappoint.

I took her rosemary garlic potatoes to Thanksgiving dinner with my extended family and they ate it up without question.

Yes ma'am! Who doesn't love garlic and potatoes?

Make this for your fam and let me know what you think. :-)

Order Shantelle's Vegan for the Holidays here 

Check out the full recipe and video below....

Rosemary Garlic Potatoes

by Brown Vegan

Prep Time: 10

Cook Time: 35 mins

Keywords: bake vegan vegetarian

Ingredients (Serves 4-6)

• 2 lbs of baby potatoes, cleaned and cut into halves
• 3 garlic cloves, minced
• 5 tablespoons of extra virgin olive oil
• 2 tablespoons of fresh rosemary, chopped
• 1/4 teaspoon salt
• 1/4 black pepper

Instructions

Preheat oven at 375º

In a large bowl, mix the potatoes and olive oil together.

Then mix in the garlic, rosemary, salt & pepper.

On a baking sheet, spread the potatoes in an even layer and bake for 30-35 minutes, flipping them over after 15 minutes.

Season with more salt and pepper, if necessary.

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Brussels Sprouts | Awesome "Discovery"

I didn't grow up on brussels sprouts. I had them once (as a kid) at someone's house and they were umm interesting. Ok, let me be real...they were overcooked and flavorless. No thanks!

A week ago, I saw this beautiful display at my grocery store and decided to give them another chance.  I went to my Instagram and Facebook for feedback on the best way to prepare them and went to work!

Unfortunately, vegetables are often seen as an afterthought and not the main event in a meal.  I don't want my kids (or any other kids) to put their noses up at vegetables because time wasn't taken to season and cook them properly.

I'm sooo in love with brussels sprouts now! To me, the taste and texture is a cross between broccoli and cabbage (they're in the same family as these vegetables). It's not mushy and the flavor is amazing! I cut them in half, chopped off the bottoms and roasted them for 25 minutes at 400º.  I only used olive oil, fresh garlic, salt & pepper to prepare them.

 Is there a vegetable you weren't fond of as a kid? I challenge you to discovery that vegetable again as an adult. :-)

Hey, okra, you're next boo! lol

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Playing while I roasted: Clip of Jay-Z's Master Class episode "Excellence is being about to perform at a high level for a long period of time."