The best lunch recipes are light, easy and can be made in advance, like this tricolor quinoa salad recipe. Once the quinoa and black beans have been cooked, you’ll whisk together the simple but tasty dressing and then toss it over the salad. In less than 20 minutes, you get a healthy, vegan and gluten-free dish that’s delicious and loaded with protein. For a heartier meal, serve it as a side to your favorite main course.
2-3 cups cooked tricolor quinoa
1-1/2 cups cooked black beans
2 large handfuls baby arugula or baby spinach
1 red bell pepper, diced
1 orange bell pepper, diced
1/2 cup diced red onion
1/3 cup cilantro, roughly chopped
1/2 cup olive oil
1/4 cup lime juice
1 clove garlic, minced
1 tsp. paprika
1 tsp. cumin
1 tsp. sea salt
1 tsp. black pepper
- Prepare quinoa and black beans according to package instructions.
- In a large bowl, combine salad ingredients except for arugula and cooked quinoa.
- In a small bowl, combine all dressing ingredients. Pour dressing over salad and toss to combine.
- Add arugula and quinoa to bowl and toss to coat.