Vegan Quinoa Salad with Avocado and Black Beans

There's definitely a little "kick" to this quinoa salad, but adjust the heat according to your tastes.

Course Plant-Based Main Dish, Side Dish

Cuisine American, Mediterranean

Keyword Grain Salad, Quinoa, Quinoa Salad, Vegan Salad, Vegan Side Dish

Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 40

Servings servings

Calories 321kcal

Heat the vegetable broth or water in a medium saucepan over high heat. Bring to a boil, then add the quinoa and reduce to a simmer. Cover and cook for 15 minutes or until the liquid is absorbed and the quinoa is tender and fluffy.
Next, remove the stems from the kale and roughly chop. Add the kale to a large mixing bowl along with 1 tbsp of olive oil and pinch of salt. Using clean hands, massage the kale for 1-2 minutes or until it softens and turns bright green.
Deseed and finely mince the jalapeño. Dice the bell pepper and onion, and roughly chop the cilantro. Add to the massaged kale in the large mixing bowl along with the pepitas (roasted pumpkin seeds), black beans, and red pepper flakes. Stir gently to combine.
Once cooked, let the quinoa cool for at least ten minutes. Stir occasionally to allow steam to escape, or spread in a thin layer in a shallow dish or pan. Once cooled, add to the large mixing bowl.
Stir to combine, then drizzle in the olive oil and lime juice. Once well combined, serve with sliced or diced avocado. Pair with a lime wedge or add additional cilantro (optional).

Adjust the amount of spice by adding additional minced jalapeño or crushed red pepper, or add sliced jalapenos as a garnish.

As written, this yields about 9-10 cups total for about 8 servings (1 1/4 cup per serving). Adjust as needed if serving as a side dish or main dish.

Store leftovers in the refrigerator in an airtight container. Use within 4-5 days for best results.