Quinoa, Black Bean, Pumpkin & Fig Salad In a Lime & Apple Cider Vinaigrette a.k.a. What’s Meal Prep “Sans” Quinoa?

Quinoa, Black Bean, Pumpkin & Fig Salad In a Lime & Apple Cider Vinaigrette a.k.a. What’s Meal Prep “Sans” Quinoa?

Serious question: Did meal prep even happen if I didn’t make a quinoa salad loaded with tons of plant-based goodness?

I think NOT!

This one’s loaded with:

  • Whole grain organic quinoa for iron, magnesium, protein, fibre & good carbs
  • Organic black beans for fibre & antioxidants
  • Nutritional yeast for B12 & protein & CHEESY VEGAN FLAVOUR!
  • Psyllium husks for fibre & digestion
  • Raw organic pumpkin seeds for healthy fats & skin benefits
  • Dried unsweetened organic figs for natural sweetness
  • Onion & cucumber for hydration, crispy crunchiness, vitamins & minerals & antioxidants!
  • Lime for vitamin C & antioxidants
  • Apple cider vinegar for EVERYTHING! 😂

Tell me, do I know how to build a hearty quinoa salad or what?

What I love about quinoa salads is that depending on your portion size, you can have them as full on meals because they really are a great way to get in a good dose of healthy fats, carbs, protein & crunchy fruit & veggies OR you can have them as a side dish with another source of plant or animal protein OR throw them into bowls or salads to add texture & flavour! All this to say, you really cannot go wrong with having a quinoa salad ready in your fridge.

INGREDIENTS:

SALAD:

  • 1 cup cooked organic whole-grain quinoa
  • 1/2 15-oz. can organic black beans
  • 1/4 cup nutritional yeast
  • 2 tbsp. psyllium husks
  • 1/3 cup raw organic pumpkin seeds
  • 4-5 dried organic unsweetened figs, diced

DRESSING:

  • Juice of 2 limes (or lemons, if you prefer or if that’s all you’ve got on hand!)
  • 2-3 tbsp. raw organic apple cider vinegar
  • A splash of pure organic maple syrup
  • 3/4 tsp. garlic powder
  • Sea salt & black pepper to taste

HOW-TO?:

  • Cook your quinoa according to package directions. Once cooked, fluff it with a fork & make sure it doesn’t stick to the bottom of the skillet & let it cool for at least 15-20 minutes.
  • In the meantime, prep your other ingredients. 
  • Add all the ingredients to a large mixing bowl & season the salad directly in the bowl. Once seasoned, toss to coat with a wooden spoon until all ingredients are fully coated & incorporated.

IMG_9495.jpeg

  • ENJOY!
    • Store leftovers in the fridge for up to 1 week!

IMG_9571.JPG

IMG_9572.JPG



Leave a Reply


%d bloggers like this: