Vegetable Bean and Quinoa Salad with Avocado Dressing
Bright, fresh, and packed with plant-based protein, this Vegetable Bean and Quinoa Salad with Avocado Dressing is a wholesome dish perfect for lunch, dinner, or meal prep. Fluffy quinoa pairs harmoniously with a colorful medley of cherry tomatoes, crisp cucumber, red bell pepper, and hearty black beans, all elevated by the vibrant flavor of fresh parsley. The creamy avocado lime dressing ties it all together, offering a nutritious and dairy-free alternative brimming with healthy fats and zesty citrus notes. Quick to prepare in just 30 minutes, this salad is not only gluten-free and vegan but also bursting with texture and flavor. Whether served as a standalone dish or a side, it’s an easy, healthy recipe you'll want to make again and again.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 red bell pepper
- 0.5 red onion
- 1 cup cooked black beans
- 0.25 cup fresh parsley
- 1 large avocado
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
Instructions
Rinse 1 cup of quinoa under cold water and drain.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool completely.
While the quinoa cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, and finely chop the parsley.
In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, black beans, and parsley.
To make the avocado dressing, scoop out the flesh of the avocado and place it in a blender or food processor.
Add lime juice, olive oil, garlic clove, salt, black pepper, and 2 tablespoons of water to the blender. Blend until smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
Pour the avocado dressing over the quinoa and vegetable mixture. Toss until everything is evenly coated.
Taste and adjust the seasoning if needed.
Serve immediately or refrigerate for up to 2 days for the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 18.5 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2977 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
