Vegan Southwestern Quinoa Salad
Vegan Southwestern Quinoa Salad- Hosting a boost of vitamins, protein, and fiber, quinoa is the perfect superfood to add to your diet. Add red bell pepper, red onion, seasoned black beans, mango and avocado for zesty Southwestern flavor.
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This vegan Southwestern quinoa salad is a healthy and flavorful dish that includes cooked quinoa, black beans, diced bell peppers, diced red onion, mango, avocado and cilantro. The salad is dressed with a combination of lime juice, and cumin for a zesty, southwestern flavor.
The salad can be served chilled or at room temperature and it is a great option for a light lunch or as a side dish.
What are the health benefits of quinoa?
Quinoa is a nutrient-dense grain that is a great source of protein, fiber, and various vitamins and minerals. One cup (185 grams) of cooked quinoa contains:
- Protein: 8 grams
- Fiber: 5 grams
- Manganese: 58% of the Recommended Daily Value (RDV)
- Magnesium: 30% of the RDV
- Phosphorus: 28% of the RDV
- Iron: 15% of the RDV
Quinoa is also gluten-free, which make it a great option for those who are gluten intolerant or have celiac disease. Additionally, quinoa is a complete protein, meaning it contains all of the essential amino acids needed for human health.
It is a good choice for vegetarians and vegans as a source of plant-based protein.
Vegan Southwestern Quinoa Salad
Ingredients needed:
1 cup quinoa, dry
2 tbsp olive oil
1 red bell pepper
1 small red onion, diced
1, 15.5 oz can black beans, drained and rinsed
1 avocado, cut into 1 inch sections
1 mango, cut into 1 inch sections
2 tbsp fresh cilantro, chopped
1 tsp cumin
Juice from 1 lime
Directions:
Add the cup of quinoa with 2 cups of water to a saucepan. Bring to a boil. Reduce heat to low-medium and cover. Cook until the excess water has evaporated- approximatley 10 minutes. Remove the quinoa from the heat and fluff it with a fork.
While the quinoa is cooking, heat add the olive oil to a pan over medium heat. Add the drained and rinsed black beans and season with cumin.
In a large bowl, toss the quinoa and black beans with the diced red onion, red bell pepper, mango cubes, avocado and chopped cilantro. squeeze the juice from half a lime on top.
If you are making this salad for meal prep, add the avocado when ready to serve. Otherwise, it gets brown and mushy.
Vegan Southwestern Quinoa Salad
Ingredients
- 1 cup quinoa, dry
- 2 tbsp olive oil
- 1 15.5 oz can black beans, drained and rinsed
- 1 tsp cumin
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 avocado, cut into 1-inch sections
- 1 mango, cut into 1-inch sections
- 2 tbsp fresh cilantro, chopped
- juice from 1/2 a lime
Instructions
- Add the cup of quinoa with 2 cups of water to a saucepan. Bring to a boil. Reduce heat to low-medium and cover. Cook until the excess water has evaporated- approximatley 10 minutes. Remove the quinoa from the heat and fluff it with a fork.
- While the quinoa is cooking, heat add the olive oil to a pan over medium heat. Add the drained and rinsed black beans and season with cumin.
- In a large bowl, toss the quinoa and black beans with the diced red onion, red bell pepper, mango cubes, avocado and chopped cilantro. squeeze the juice from half a lime on top.
Looking for more Easy Vegan Recipes like this Vegan Southwestern Quinoa Salad?
Easy Vegan Broccoli Cheddar Soup
Vegan Roasted Delicata Squash Salad
Fast and Easy Vegan Avocado Salad with Tahini DressingDid you try this recipe? I’d love to see the results! If you enjoyed making these Vegan Southwestern Quinoa Salad, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
