Black Quinoa and Bean Salad

Black Quinoa and Bean Salad

Fantastic, low carb and vegetarian 20 minute meal

Tanja Guigon-Rech  Tanja Guigon-Rech  on 24 Mar '15

Serves: 2

Prep time: 20 min


½ cup black quinoa (uncooked)

1 raw zucchini

1 can of mixed beans (well drained and washed)

8 cherry tomatoes

1 hand full of fresh parsley and 1 hand full of fresh mint

1 avocado, sliced

Juice of 1 lemon

3-4 big spoons of olive oil (and some vinegar if you like)

Sea salt and pepper


  • Bring water to boil and boil the quinoa for 10 min. Note: black quinoa will always be a bit more “crunchy” compared to its white counter part.
  • Wash and chop all ingredients.
  •  Prepare the dressing: mix olive oil, fresh lemon juice salt and pepper and season to your liking. Add fresh herbs of your choice. We recommend fresh parsley and mint.
  • Mix it together, season to your taste and enjoy!

TIP: if you like to eat this salad as a non-vegetarian version, simply pan fry or grill some good quality chicken and serve it on top of the salad.

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Tanja Guigon-Rech

Tanja Guigon-Rech

I work @Nutrition Nation as certified holistic nutritionist & am passionate about yummy healthy food

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