Healthy, quick, gluten free and vegan Quinoa and Black Bean Salad
Mexican food often gets a bad wrap. Covered in cheese, sour cream, and layers of carbs it’s usually my last choice of cuisine, especially with bathing suit season right around the corner. Fear no more, I have an amazingly healthy Mexican-inspired dish just in time for Cinco de Mayo. The best part, it’s Vegan and Gluten free too!
Quinoa and Black Bean Salad
- 1 tsp cooking oil
- 1 onion chopped
- 3 cloves garlic chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 tsp ground cumin
- 1 cup frozen corn kernels
- 2 15 oz cans black beans drained and rinsed
- 1 pint grape tomatoes halved
- 1 lime halved
- 1/2 cup cilantro chopped
- 1 avocado sliced
- salt and pepper to taste
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned about 10 minutes.
Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer until quinoa is tender and broth is absorbed about 20 minutes.
Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and tomatoes.
Squeeze lime over salad and toss to combine. Sprinkle cilantro over salad and toss to combine. Garnish with avocado slices.
Now, you have a go-to dish not only for Cinco de Mayo but also for a quick lunch or dinner. I love how healthy and fresh this dish is, especially if you happen to have had a few cervezas or chips and guac. Quinoa and Black Bean Salad is also one of my favorite dishes to make for company. It ensures that I have something for everyone’s diet and is a tasty side to grilled shrimp or steak.