Quinoa Salad Recipe with Black Beans, Corn & Avocado
This vegan quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.
I didn't grow up eating quinoa, but starting a vegan journey will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.
I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.
You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.
Remember to rinse it before cooking to remove the bitter saponin coating.
Check out the video and full recipe below…
Quinoa Salad with Black Beans, Corn & Avocado
Keywords: steam entree side vegan vegetarian gluten-free sugar-free soy-free
Ingredients (4 as a meal & 6 as a side)
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 15 oz can of black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 3/4 cup red onion, chopped
- 2 Roma tomatoes, chopped
- 2 avocados, pitted and diced
- Juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 cup cilantro, finely chopped
Instructions
Combine quinoa and water in a small pot and bring to a boil.
Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.
Use a fork to fluff your quinoa, then transfer to a large bowl.
Mix in cumin, chili powder, cayenne, and salt.
Allow quinoa to cool, then add in all the remaining ingredients and mix until well combined.
Adjust seasoning to taste (I usually add in all the spices again to make sure the vegetables have flavor).
Cover and chill in the fridge or eat it at room temperature.
I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover.
Consume this dish within 3 days.
Enjoy!
Let me know what you think once you try this recipe. :-)
Easy Vegan Chicken Rice and Lime Soup Recipe
I’ve been making this vegan chicken rice and lime recipe for about three years.
This recipe takes about 30-minutes and is very family-friendly.
The measurements below is enough soup for 3 people.
You can easily double the ingredients to serve up to 6 people.
Check out the full recipe tutorial below…
Easy Vegan Chicken Rice and Lime Soup
Cook Time: 30
Keywords: saute vegan vegetarian
Ingredients (serves 3)
- 1 tablespoon olive or coconut oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 stalks of celery, diced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 14.5 oz can diced tomatoes
- 4 cups vegetable broth
- 9 oz vegan chicken (you can find @beyondmeat brand in the frozen section at Target)
- 1/2 juice of lime
- 2 avocados
- 1/2 cup cilantro
- Red chili flakes (if you want a little heat)
- Cooked rice (about 4 cups)
Instructions
In a medium pot, sauté the onions and garlic for 3 minutes on medium heat, stirring occasionally.
Stir in celery, cumin, smoked paprika, oregano and salt.
Cook for 3 more minutes.
Next, add diced tomatoes and broth and bring to a boil.
Chop vegan chicken into bite-sized pieces.
Once boiling, mix in vegan chicken, cover and cook for 5 more minutes.
-The vegan chicken is already cooked, so you only need to warm for about 5 minutes.
Don’t overcook it.-
Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.
Serve soup with chopped avocado, cilantro, red chili flakes and rice.
Inspired by Laura in the Kitchen
Recipe adapted from Laura in the Kitchen's recipe
One Pot Chili Mac & Cheese Recipe Family-Friendly (VIDEO)
The older my kids get, the more I have to work to keep them interested in eating vegan meals at home.
You know how teenagers can be!
I was happy to get Elijah’s input on this recipe and made several adjustments based on his suggestions.
This recipe is simple, delicious, filling and takes less than 40 minutes to put together.
I usually serve it with salad and garlic bread, so there’s enough for leftovers the next day.
Check out the full video tutorial here…
Plant-based crumble brand options:
Wegmans store brand (used in the video)
Vegan shredded cheese brand options:
Field Roast chao slices (featured in the video)
Follow Your Heart Gourmet Shreds
So Delicious Dairy-Free Shreds
Ingredients:
1 tablespoon oil (olive or grapeseed)
3 garlic cloves, minced
1 medium onion, diced
28 oz can diced tomatoes
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon basil
1/4 teaspoon cayenne
1/2 teaspoon black pepper
2 teaspoons salt
15 oz can of kidney beans, drained and rinsed
4 cups vegetable broth
1 lb elbows pasta
10 oz vegan beef crumbles (Beyond Meat & Gardein are options)
1 1/2 cups vegan cheese, divided
1 tablespoon chopped parsley, to garnish (optional)
Instructions:
In a large skillet or dutch oven, heat oil and saute onion and garlic for about 6 minutes on medium heat.
Mix in diced tomatoes, chili powder, cumin, basil, cayenne, black pepper, and salt and simmer for about 8 minutes.
Then add kidney beans, vegetable broth, and pasta.
Bring to a boil.
Reduce heat to low, cover with a lid and cook until pasta is done (about 13 mins), stirring occasionally.
Then mix in vegan beef crumbles and 1 cup of cheese and continue to warm for about 3 minutes.
Add the remaining cheese to the top of the dish and melt in the oven (if using a dutch oven) or replace lid until cheese melts.
Garnish with parsley (optional) and season to taste with salt.
Inspired by Damn Delicious’s recipe
Creamy Mushroom & Spinach Pasta Skillet Recipe (Video)
Guess what we ate for dinner a lot before going vegan?
Hamburger Helper and those Birds Eye Voila Skillet Meals.
Don't judge me.
I liked the convenience of those meals and really thought cooking a homemade meal would take too long.
I was wrong.
As you can see in the dinner recipe video below, this meal will only take about 30 minutes and its filling, simple and delicious.
I usually double the ingredients to serve my family of 5.
The ingredients listed below are for 4 people.
This meal should take you about 35 minutes and you can serve it with vegan garlic bread and a salad.
Don't like mushrooms? I think more vegetables, black beans or vegan sausage (from a brand like Field Roast) will work as a good replacement.
Creamy Mushroom & Spinach Pasta Skillet Recipe
Keywords: vegan vegetarian
Ingredients (Serves 3-4 people)
- 1 teaspoon coconut or olive oil
- 1 medium onion, chopped
- 12 oz mushrooms, chopped
- 1 large red bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 cup vegetable broth
- (2) 15 oz cans of coconut milk
- 1 lb farfalle/bow-tie pasta (uncooked)
- 3 handfuls of fresh spinach
- Salt & pepper to taste
Instructions
In a large skillet, saute the onion for 5 minutes on medium heat.
Add in mushrooms and cook for 5 minutes.
Mix in red bell pepper, garlic, cumin and vegetable broth.
Cook for 5 minutes, stirring occasionally.
Shake the cans of coconut milk, open and pour into the skillet along with the bow-tie pasta.
Bring to a boil.
Reduce heat to medium.
Be sure to mix the pasta every 2-3 minutes to ensure that it doesn't stick together (should be ready in 20 minutes).
Mix in spinach and cook for about 1 minute.
Season to taste with salt & pepper.
Let me know what you think once you try the recipe.
Fire-Roasted Chickpea Stew & Rice Recipe (VIDEO)
I don't know about you, but I live for quick and easy meals on busy days.
Hell, I like my meals quick and easy even when I don't have a lot going on. lol
Here's a quick lunch recipe with chickpeas, fire-roasted tomatoes, garlic, coconut milk, cumin, salt & pepper...and served with rice & (you can garnish with cilantro).
This meal took under 30 mins and the flavor is amazing!
Get the measurements and full video below...
Fire-Roasted Tomatoes and Chickpeas
Prep Time: 5
Cook Time: 20
Keywords: vegan vegetarian
Ingredients (serves 4)
- 1 teaspoon oil or vegetable broth to saute
- (3) garlic cloves, minced
- (2) 15 oz can of fire-roasted tomatoes (drain the juice)
- 1 teaspoon cumin
- (2) 15 oz cans of chickpeas, drained & rinsed
- (1) 15 oz can coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- To serve: rice & cilantro
Instructions
In a large rimmed skillet, saute garlic for 10 seconds on med-lo heat.
Add in tomatoes (drain the juice) and cook for 5 minutes on medium heat.
Mix in cumin and chickpeas.
Cover and cook for 7 minutes, stirring occasionally.
Shake the coconut milk can before opening.
Stir in coconut milk, salt, and black pepper.
Reduce heat and cook for another 5 minutes.
Adjust seasoning, if necessary.
The sauce should thicken as you allow it to sit (about 5 mins).
Serve with rice and garnish with fresh cilantro.