Quinoa, Avocado and Black Bean Salad

Quick, healthy, vegan quinoa black bean salad tossed with avocado slices, cilantro and grapes, and tossed in a simple lime juice vinaigrette.

Course Main Course, Salad

Cuisine Any

Keyword quinoa avocado black bean salad, quinoa bean salad, quinoa black bean salad

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 461.5kcal

Author Susan Pridmore

Prep the quinoa by rinsing while rubbing the seed between your palms. This removes much of the saponin from the seeds, which can be bitter. For more details, check out this post on how to make perfect fluffy quinoa.
Bring the vegetable broth to a simmer in a small pot over medium-high heat. Add the quinoa and reduce the heat to a simmer. Simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork. Transfer to a large mixing bowl.
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, and add to the bowl. Toss all together.
Add the cilantro, avocado, sunflower kernels, nutritional yeast, salt, and pepper.
Whisk together the lime juice and the remaining 3 tablespoons of olive oil, add it to the salad and gently toss everything together. Add additional olive oil and lime juice if the salad is too dry, and adjust seasoning if needed.
Serve garnished with extra chopped cilantro and a couple of lime slices in case anyone wants a small squeeze of fresh lime juice.