In the summer months, I love having large fresh salads ready to eat in my fridge, and this quinoa salad is one of my go-to dishes. Here is my recipe for my delicious black bean quinoa salad, packed with lots of vegetables and drizzled with a sweet tahini maple dressing.
This quinoa salad is the perfect salad to include in a buffet, as a side for a bbq, or as a main meal served along side some crispy tofu. Being totally honest, every time I made this dish it looks different as I like to include what ever fresh vegetables I have in my fridge at the time, so feel free to mix it up to suit your taste.
Quinoa is one of my favourite grains, it contains a variety of vitamins, is a whole plant-based protein (which means it contains all nine essential amino acids), and most importantly is delicious. For this salad I have combined quinoa, with black beans for some extra protein and fibre, lots of fresh crunchy vegetables, and a sweet and nutty tahini maple dressing for the perfect summer salad.
Black Bean Quinoa Salad
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4-6
Ingredients
100g dry quinoa (or approximately 250g cooked)
200ml vegetable stock
150g black beans
1/2 carrot
1/2 red bell pepper
50g cucumber
50g plum tomatoes
Fresh parsley
Fresh corriander
For the tahini maple dressing:
40g tahini
1-2 tbsp maple syrup (or alternative liquid sweetener)
1/2 tbsp lemon juice
1/2 tsp garlic powder
Pinch of salt
Water, to thin
Instructions
Prepare the quinoa - First rinse and drain then add to a saucepan with 200ml vegetable stock. Bring to the boil, then cover and simmer until all the liquid is absorbed, approximately 15-20 minutes.
Rinse and drain the black beans.
Prepare the vegetables - Grate the carrot, and chop the pepper, cucumber, and tomatoes into small pieces.
Prepare the tahini maple dressing - Add all the dressing ingredients into a small jug and mix until well combined. Thin with water to get your desired consistency.
Place the cooked quinoa to a large bowl, and add the beans and vegetables, mix together with fresh parsley and corriander.
Serve immediately or chilled, and drizzle with the tahini maple dressing.
Notes
Any left-overs can be stored in the refrigerator for 3-4 days.
This is the perfect dish to make in advance for a quick and healthy meal prep.
Feel free to add in any extra vegetables of choice, or some tofu for extra protein.
Thanks for reading, I hope you enjoy my black bean quinoa salad! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox