AuthorJillian
RatingDifficultyBeginner

I’ve been munching on this plant-based/vegan & gluten free salad all summer long. My family of carnivores loves it and they don’t even mind that it’s meatless! We ate it on tortilla chips, used it as taco filling, salad toppings, and it also tastes great alone.

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
Quinoa and Black Bean Salad
Agave Lime Dressing
How To Make Quinoa and Black Bean Salad
1

Prepare 1 cup of dried quinoa to make 3 cups of cooked quinoa (as instructed on packaging). Fluff the quinoa with a fork and let it cool, covered for 20 minutes.

2

In a large bowl, add the quinoa, corn, black beans, red onion, scallions, tomatoes, and avocado.

3

In a small separate bowl, whisk the avocado oil, honey or agave, and lime juice together. Drizzle it over the quinoa and veggies & toss. Season with salt and pepper and enjoy either warm or cool. This quinoa salad tastes great with tortilla chips, on its own, or as a taco filling.

Ingredients

Quinoa and Black Bean Salad
Agave Lime Dressing

Directions

How To Make Quinoa and Black Bean Salad
1

Prepare 1 cup of dried quinoa to make 3 cups of cooked quinoa (as instructed on packaging). Fluff the quinoa with a fork and let it cool, covered for 20 minutes.

2

In a large bowl, add the quinoa, corn, black beans, red onion, scallions, tomatoes, and avocado.

3

In a small separate bowl, whisk the avocado oil, honey or agave, and lime juice together. Drizzle it over the quinoa and veggies & toss. Season with salt and pepper and enjoy either warm or cool. This quinoa salad tastes great with tortilla chips, on its own, or as a taco filling.

Southwestern Quinoa and Black Bean Salad