Quick, healthy quinoa salad tossed with black beans, avocado slices and grapes, dressed with lime juice and rice vinegar.Jump to Recipe
We all need salads like this as we head into warmer weather. It’s healthy, gorgeous and delicious. Best of all, it comes together in about 30 minutes if you have the beans on hand.
- I used white quinoa, but you can also use red or tricolor quinoa.
- A quicker option is to purchase frozen cooked quinoa, sold in bags in the frozen foods section of the market.
- Like quinoa, millet is a seed, and is gluten-free.
- Buy canned or better yet, cook your own from dried. If you start with dried beans, follow these instructions for cooking them on the stove, in the slow cooker, or Instant Pot.
- If you go with canned beans, be sure to look for ones with BPA-free linings and no added salt. Eden Foods and Trader Joe’s canned beans are both a safe way to go, and I’m sure there are others too.
- Nutritional yeast is loaded with healthy nutrients, and is considered one of those super foods we should all be eating. It adds savory flavors similar to cheese to dishes. It has lots of uses. Best of all, it’s a complete protein.
Ways to Simplify This Quinoa Salad
- Cook the quinoa and millet blend ahead.
- Use only quinoa or millet, but not both.
- Substitute rice for the grains.
- Make the beans ahead. I almost always have a batch in the freezer or refrigerator.
Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Weekly Recipes, 2) Vegetarian Meal Plans, and 3) Monthly Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle, and you’ll also get my 5 Secrets to Fuss-Free Dinners.
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Mixed Grains Salad with Avocado and Black Beans
- 2 cups vegetable broth
- 1/2 cup uncooked quinoa I used white
- 1/2 cup uncooked millet grain
- 1 Tbsp extra virgin olive oil
- 3/4 cup yellow onion diced
- 1 1/2 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
- 1/2 cup fresh cilantro roughly chopped + more for garnish
- 1 Tbsp lime juice or rice vinegar
- 1 avocado pit removed and diced into chunks
- 1/4 cup sunflower kernels
- sea salt and pepper to taste
- 1 Tbsp nutritional yeast
- 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.
- Note: for tips on cooking quinoa, go here.
- 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.
- 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.
- Garnish with additional cilantro.