Try this Quinoa Black Bean Salad Recipe when you need something quick and healthy dish that you can make in just about 20 minutes with quinoa that you cook as a part of your meal plan. Vegan and gluten-free, this Southwestern Inspired quinoa salad is perfect for a make-ahead meal or weeknight dinner.
Quinoa: Any type of quinoa would work here. Tricolor, red, or white quinoa would all taste delicious.
Pepper: I used yellow, but green or red bell peppers would also work. For a spicy kick, substitute two large jalapenos or Fresno chiles.
Herbs: I used a combo of fresh cilantro and parsley, but if you are not a fan of cilantro, you can skip it or add mint instead of parsley. Mint helps to cut that "soapy" cilantro flavor.
Storage: This recipe will last for up to 3 days in an airtight container in the fridge. Prep and assemble as directed, then enjoy it as a meal prep treat any craving hits.
To Make Ahead: Place all the salad ingredients, except the fresh herbs, in a salad bowl. Make the vinaigrette separately and store it in a mason jar. The next day, place it in a large bowl, drizzle with the dressing, and sprinkle with the fresh herbs. Give it a toss and serve.