Mixed Grains Salad with Avocado and Black Beans
Prep time
Cook time
Total time
Slightly modified from Natural Noshing blog.
Recipe type: grains dish
Serves: 4 servings
  • 2 cups vegetable broth
  • ½ cup uncooked quinoa (I used white)
  • ½ cup uncooked millet grain
  • 1 Tbsp extra virgin olive oil
  • ¾ cup yellow onion, diced
  • 1½ cups cooked black beans
  • 2 garlic cloves, minced ( or 1 tsp Gourmet Garden Chunky Garlic Paste)
  • 1 tsp ground cumin
  • ½ cup halved red grapes
  • ½ cup fresh cilantro, roughly chopped + more for garnish
  • 1 Tbsp lime juice or rice vinegar
  • 1 avocado, pit removed and diced into chunks
  • ¼ cup sunflower kernels
  • sea salt and pepper to taste
  • 1 Tbsp nutritional yeast
  1. Bring the vegetable broth to a simmer in a small pot over medium-high heat. Add the quinoa and millet and reduce the heat to a simmer. Simmer for 15 minutes or until the quinoa and millet are cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
  2. Note: for tips on cooking quinoa, go here.
  3. In a medium skillet over medium heat, heat the olive oil. Add the onions and sauté until tender, about 10 minutes. Add the black beans, garlic, cumin, and grapes, cooking for a few minutes until fragrant. Remove from heat.
  4. Transfer the grains to a large mixing bowl, and add onion-bean mixture and toss to combine. Stir in remaining ingredients, season with salt and pepper to taste, and toss with nutritional yeast.
  5. Garnish with additional cilantro.
Recipe by The Wimpy Vegetarian at http://thewimpyvegetarian.com/2015/04/mixed-grains-salad-with-avocado-and-black-beans/