quick quinoa salad in just 3 steps

If you think back to New Food Friday, you may remember some nice red quinoa (“keen-wa”) and a brief mention of a salad I had used it in. Whether you were waiting for it, or if you voted for a quinoa post next on my Facebook page, or you just need a good lunch recipe, this post is for you!

When I’m home and awake for more than 2 hours at a time I want to write up a more detailed post about what I’ve been taking for lunches, but today’s will have to be brief. Luckily this recipe is really straightforward. It’s amazing how flavorful such a simple dish can be.

This recipe is so delicious and easy that it’s hard to decide what I love most about it. It’s filling (but not heavy), healthy, and packed with protein. All the components can be prepared in advance. A large batch can be portioned out over several days (or take a big bowl of it to a potluck). See? Full of win.

A hint of crushed red pepper adds interest without being too spicy, and some creamy avocado balances out the zing of the vinegar. Some red pepper wouldn’t be out of place here except I was all out.

This salad feels a little summery to me, but we still have warm weather. Are you gearing up for fall yet?

Quick Quinoa Salad

The trick to making this fast is to have quinoa and beans already cooked. Both can be cooked in batches and frozen for later, or canned beans are fine. As an added bonus this recipe is gluten-free, dairy-free, and vegan.

Ingredients:

• 2 cups cooked quinoa (I used red, any color works)
• 1 1/2 cups cooked beans, rinsed and drained (I used black)
• 2 scallions, sliced into rounds
• 3/4 cup corn kernels (I used frozen and didn’t even thaw them)
• 1 clove garlic, minced
• 1/3 cup fresh cilantro, chopped
• 1/2 a ripe avocado, diced
• 1/4-1/2 teaspoon crushed red pepper flakes
• 3 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1/4 teaspoon salt

Directions:

1. Combine quinoa, beans, scallions, corn, garlic, and cilantro.
2. Stir together vinegar, pepper flakes, and salt, then whisk in olive oil. Pour dressing over salad and stir until glossy.
3. Fold in diced avocado. Enjoy cold or at room temperature.

Tagged as: beans, dairy-free, gluten-free, grains, lunch, quinoa, salad, vegan