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


Salad Ingredients

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


Dressing Ingredients

4 Tbsp olive oil

5 Tbsp lime juice

2 cloves of garlic, minced

2 tsp cumin

2 tsp maple syrup

salt, to taste



  1. Cook the quinoa as directed and then let chill in the fridge for 15 min.
  2. Toss the salad ingredients.
  3. Whisk together the dressing ingredients and then combine to the salad ingredients.
  4. Serve with sliced avocado, if desired.


Let me know what your favourite adjustments are!


In Health,

Dr. Karen Snow, ND