Bean salads are a staple in my meal prep! You can use brown rice in place of the quinoa or another type of whole grain if you prefer. This dish is vegan but still a great source of protein coming from the quinoa, black beans and hemp seeds (if you choose to add these).
Mexican Quinoa Meal Prep Salad
Quick, easy recipe that makes a great lunch or side dish. Make it ahead of time and enjoy this all week long.
- 1 cup quinoa, dry & uncooked
- 1 can black beans, drained and rinsed
- 1 tomato, diced
- 1 mango, diced
- 1 small red onion, diced
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1 can corn, drained and rinsed
- 1 red pepper, diced
- 1/4 cup lemon or lime juice
- 1/4 cup olive oil
- 1/2 tsp cumin
- salt and pepper to taste
- 1/4 cup hemp seeds (optional)
Cook quinoa: Bring 1 cup dry quinoa and 2 cups of water to boil in a pot. Then turn down to a simmer and cover with a lid. Cook about 15 minutes or until all water is absorbed
Mix all ingredients together in a bowl. Add quinoa once its cooked. Serve cold.