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Avocado Quinoa Salad
[Vegan]

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

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Avocado Quinoa Salad

Dairy Free

Vegan

A quick & easy, nutrient-packed, oil-free salad. Simply toss together veggies, quinoa, avocado, spices, black beans, and enjoy as a meal or side. If you so desire, there are plenty of substitutions that can be made to make this salad your own. The broccoli, corn, tomatoes and onions can be... Read More

Ingredients You Need for Avocado Quinoa Salad [Vegan]

1/2 cup quinoa rinsed
4 cups leafy greens, chopped kale, spinach, chard
1 cup broccoli chopped
1 cup frozen corn thawed
1/4 red onion finely diced
1 cup cherry tomatoes quartered
2 large avocados, ripe (or 3 small) cubed
1 lime, juiced or 2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper optional
1 can black beans rinsed and drained

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How to Prepare Avocado Quinoa Salad [Vegan]

Add quinoa and 1 cup of water to a medium saucepan over medium heat. Bring to a boil, reduce heat to low, cover, and let simmer for 15 minutes.
Place all remaining ingredients, except black beans, into a large salad bowl. Stir well with a wooden spoon, being sure to mash up any large chunks of avocado.
Once quinoa is cooked and no liquid remains, remove from heat and let cool for 10 minutes. Add quinoa to salad and mix to combine.
Add black beans and stir until distributed. This will keep the black beans from getting mashed while mashing avocado.
Refrigerate at least 1 hour prior to serving.

Notes

Salad can be enjoyed right away, but we recommend refrigerating for an hour to allow quinoa to cool and flavors to meld together. Store leftovers in the refrigerator for up to 5 days. If you don't have quinoa on hand or you have some leftover grains already prepped, any cooked whole grain will work. Simply use 1 cup of cooked grain.