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!

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

I made this recipe for lunch and stretched it out for about 4 days. It's so simple and delicious and the perfect combination of vegetables and quinoa.

Quinoa is an excellent source of protein, fiber, and calcium and priced comparable to rice. According to The World Health Organization, quinoa is a better source of protein than cow's milk because your body is better able to digest vegetable protein than those from animal properties.

Ingredients:

1.5 cups dry quinoa, rinsed
1 tbsp coconut oil (other other cooking oil)
1 medium cucumber, diced
1 cup cherry or grape tomatoes, quartered
1/2 cup olives, minced (I skipped this ingredients because I didn't have olives on hand)
1/2 cup basil, finely chopped
1 tbsp olive oil
2 tbsp lemon juice
sea salt to taste

Directions:

Rinse quinoa and add 3 cups of water to either a rice cooker or sauce pan on a stovetop. Cook for 25 minutes or until all the water has been absorbed.
Dice the cucumber, tomatoes, olives, and basil, and add to a large mixing bowl.
Once the quinoa is cooked, fluff and add to the bowl of vegetables.
Whisk together oil, lemon juice, and sea salt and pour dressing over quinoa mixture.
Let flavors marinate for 5-10 minutes before serving

Recipe adapted from Daily Garnish

Quinoa Salad Recipe with Black Beans, Corn & Avocado

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

30 Minutes or Less: Mediterranean Quinoa Salad