I love a quick lunch option that can be made in bulk and enjoyed for a few days, and this black bean quinoa protein bowl is just that. Leftovers are such a time saver and an important part of helping us stay on a healthy track in our home. Leftovers and crock pots, I should say, but more on crock pot meals another time 🙂 The combination of black beans and quinoa make for a protein packed lunch, keeping you fuelled well and blood sugars balanced for your afternoon. Pair the protein with nutritious vegetables and heart-healthy olive oil and you’ve got yourself a winning combination. This filling salad will rival the typical sandwich any day of the week.
This black bean quinoa protein bowl is a flavourful, easily adapted, plant-based recipe. Feel free to adjust the ingredients with whatever combination of vegetables you have at home, like cucumber, cherry tomato, or roasted sweet potato. For the dressing I typically eye-ball and taste test, so these are rough measurements that you can adjust according to your taste buds. I’m a cumin lover, so I like to add more cumin, personally.
*This recipe was adapted from www.ohsheglows.com
1 cup quinoa (or 3 cups cooked)
1 can black beans, rinsed well
1.5 cups cilantro, chopped
1 medium red pepper, chopped
1 medium orange pepper, chopped
3/4 cup corn or carrots, julienned
salt and pepper, to taste
4 Tbsp olive oil
5 Tbsp lime juice
2 cloves of garlic, minced
2 tsp cumin
2 tsp maple syrup
salt, to taste
- Cook the quinoa as directed and then let chill in the fridge for 15 min.
- Toss the salad ingredients.
- Whisk together the dressing ingredients and then combine to the salad ingredients.
- Serve with sliced avocado, if desired.
Let me know what your favourite adjustments are!
Dr. Karen Snow, ND