Whole Food, Plant-Based Recipe Quinoa Salad with Black Beans and Roasted Vegetables

Ingredients

For the salad:

• 1 cup uncooked quinoa (yields about 3 cups cooked)
  

• 1½ cups cooked black beans (or 1 can, rinsed and drained, no salt added)
  
• 1 red bell pepper, sliced
  
• 1 yellow bell pepper, sliced
  
• 1 medium zucchini or 1 small eggplant, diced
  
• ¾ cup cooked or steamed corn (fresh or frozen and defrosted)
  
• ¼ cup finely diced red onion (or 2 chopped scallions)
  
• ¼ cup chopped fresh cilantro
  
• ½ avocado, diced (optional)

For the dressing:

• Juice of 2 limes (about 3 tablespoons)
  

• 1 garlic clove, minced or pressed
  
• ½ teaspoon ground cumin
  
• ½ teaspoon onion powder
  
• 1 to 2 tablespoons water (to adjust consistency)
  
• A pinch of salt (optional)

Instructions

1. Cook the quinoa: Rinse the quinoa under cold water using a fine mesh strainer. Place in a pot with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes or until the water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Let cool.
2. Roast the vegetables. Preheat the oven to 400°F. Place the bell peppers and zucchini or eggplant on a parchment-lined baking sheet.
3. Roast for 20–25 minutes, flipping halfway through, until tender and slightly browned. Let cool.
4. Prepare the dressing. In a small bowl, whisk together lime juice, garlic, cumin, onion powder, water (to adjust thickness), and optional salt.
5. Assemble the salad. In a large bowl, combine cooked quinoa, black beans, roasted vegetables, corn, onion or scallions, cilantro, avocado (if using).
6. Pour the dressing over the salad and mix gently. Taste and adjust with more lime, herbs, or spices as desired.

Chef's Notes