Quinoa and Black Bean Salad

I love recipes like this for the simple fact that they’re so versatile. I call these my base recipes. I’ll make a big batch of a “base” recipe on a Sunday, and then add new ingredients throughout the week so it doesn’t get boring. A quinoa salad is a great option because it can be eaten cold as part of a salad, or warmed up as a side dish or base for a meal.

This version actually took me through a full week, and some days I was eating it twice a day (lunch and dinner). It never got dull because I was able to mix and match to make keep things interesting. I’ve included the base recipe below, but I’ve also added in a few of my weekday tweaks!

Ingredients

  • 2 cups cooked quinoa (cook according to the package and then set aside to cool)
  • 1 can of black beans, rinsed
  • 1 can of chickpeas, rinsed
  • 1 can of corn, drained
  • 1 can of black olives, sliced
  • 1 can of hearts of palm, diced

Recipe

  • Combine all ingredients in a large mixing bowl, except the hearts of palm
  • Scoop out individual portions and top with the hearts of palm
  • Season with salt, pepper and olive oil
  • Yup, that’s it! You’re done!

Modifications

  • During the week for lunch, I diced up bell pepper and crab meat and added some hot sauce
  • Another lunch option is tossing in a can of tuna and topping your salad with some fresh avocado
  • On another night, I chopped up some roasted cauliflower and broccoli and heated up the quinoa mix- you can also serve with roasted chicken or fish
  • Since it has a bit of a mexican feel, toss in some red bell peppers, pickled jalapenos and ground turkey or beef. Top with some salsa if you want a bit of heat

See, the possibilities are endless! and most of the heavy lifting was done in one shot with your meal prep

One Comment

  1. bignsmol

    I’ll surely try this one!

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