Comforting, cozy and healthy, this Quinoa Avocado Salad is packed with fresh flavor! Serve it as a side dish or enjoy it as a meal on its own.
Made with black beans and fresh avocado, this quinoa salad also includes fresh sage, spinach, and fresh lemon juice; all of which are used to brighten up this delicious salad.
Quinoa Black Beans Salad
Since this this quinoa black beans salad also contain fresh avocado, the nutritional benefits are increased by thirty percent over regular salads. This means that Quinoa Avocado Salad has high levels of dietary fiber, vitamin E, potassium, and folic acid.
The black beans included in this dish provides a good amount of protein. The healthy monounsaturated fat (the good fat) in avocados aids the absorption of nutrients by improving your body’s ability to absorb more than two times the amounts of antioxidants found in tomatoes.
Since both avocado and quinoa are high in carbs, it would be best for people with diabetes or who are trying to lose weight to avoid this meal altogether because there was no mention of the low-carb section containing nutritional information.
This Sage Quinoa Avocado Salad is free from any animal products which makes it the perfect choice for vegetarians and vegans.
This salad contains many different types of nutrients that are beneficial to our bodies which may explain why people who eat more fruits and vegetables have lower risks of developing chronic diseases, obesity, diabetes mellitus type 2, hypertension, CVD (increases the risk of stroke among other things) and dementia.
The dietary the fiber in Sage Quinoa Avocado Salad helps to reduce constipation by producing softer stools while also stimulating peristalsis thereby allowing food matter to move through your intestines faster. This means you will spend less time in the bathroom because waste passes through the system faster! The high levels of folic acid in Sage Quinoa Avocado Salad helps to prevent neural tube defects which is extremely important for women who are pregnant or planning on becoming pregnant.
Great For Meal Prep
Meal-prep this dish ahead of time if possible and store it in an airtight container until you’re ready to eat it. This will increase the lifespan of your Quinoa black beans Avocado Salad by up to four days. Which means, you can prepare a few meals at once and enjoy them.
You can enjoy your leftovers AND still feel like you’re having a fancy homemade meal because quinoa is considered a super-food, which means that it has all 9 essential amino acids our bodies need. This salad also contains fiber essential for digestion, while avocado promotes healthy skin, hair, and nails.
Substitution
If you want to add some protein to your diet, try adding some chicken breast or some shredded cheese onto your Quinoa Avocado Salad.
If you are vegan, try adding some tofu. Cheese is not that necessary to add if you are trying to watch your saturated fat intake. The avocado gives you all the buttery-ness you need in this recipe.
You can serve this dish year-round, depending on what veggies are in season, but whatever time of year it is worth trying at least once. You owe that to yourself.
Here Is How To Make This Quinoa Avocado Black Beans Salad
The full recipe with the exact measurement is also listed in the recipe card below. For now here’s a step by step guide, and a quick list of the ingredients you’ll need to make this salad perfectly each time.
- 3 Cups Water
- 1 ½ Cup Quinoa
- ½ Lb. Spinach; chopped
- 6 Fresh Sage Leaves; chopped
- 1 ½ Tsp. Kosher Salt; Divided or to taste)
- 1 Lemon or Lime
- Olive Oil
- 1 Avocado, Peeled And Diced
- 1 Can (15 Oz.) Black Beans; Rinsed and drained
- 1 Small Bell Pepper (Optional)
Cooking Method:
Bring 3 cups of lightly seasoned with ½ Tsp. Kosher salt to boil. Rinse quinoa under cool water 3 times using a mesh sieve. Drain and add the quinoa in the saucepan. Cook the quinoa in accordance to directions on the package. Fluff with a fork and set aside to cool.
Meanwhile, in a small skillet, add 1 tbsp. olive oil in the skillet. When heated through, add the beans and light lightly seasoned with ½ tsp. kosher salt or to taste. Heat through for 5 minutes over medium low heat while stirring constantly. Allow to cool when finished.
In a large bowl, place the cooled quinoa, diced avocado, black beans, spinach, ½ Cup olive oil, lemon juice, chopped sage, and ½ Tsp. salt and pepper, then top with diced bell peppers. Mix well to combine all the ingredients.
Serve immediately or pack for lunch!
Serving Tips
Although this quinoa avocado salad makes a great meal on its own. Here are some few things to keep in mind while serving or preparing this salad.
- You can substitute the sage with any other fresh herbs.
- Best to cook the quinoa ahead of time. The quinoa should be cool or at room temperature when you toss this quinoa black beans salad together.
- You can add finely chopped veggies such as onions and celery to provide some extra crunch to the salad.
- This salad can be served cold or at room temperature.
- You can make it a complete meal by adding your choice of protein.
- Feel free to add onions which will provide a sharp depth of flavor.
- Cucumbers are also great with this salad and will help keep the salad “moist”.
- If you do not want to use black beans, black olives make a great substitute.
- Give your salad some heat with cayenne pepper or find a substitution for cayenned pepper here.
- Feel free to mix up the veggies by adding chopped broccoli or your favorite roasted vegetables.
These basic tips and tricks should serve you well when creating your own Sage Quinoa Avocado Salad but feel free to mix and match different ingredients based on what you have available or simply what you prefer!
Quinoa Salad Variations
If you do not like the taste of quinoa, that’s perfectly fine. Consider substituting the quinoa with Faro or Couscous.
More Favorite Hearty Salads
If you love this easy, healthy quinoa avocado salad recipe, try one of these hearty salads next:
Cowboy Caviar
Salad Russe – Haitian Beet Salad
Marinated Cucumber Tomato Salad
Vegan Asparagus Salad With Cranberry Vinaigrette
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How To Make Quinoa Avocado Salad
Equipment
- Saucepan
Ingredients
- 3 Cups Water
- 1 ½ Cup Quinoa
- 1 Can 15 Oz. Black Beans; Rinsed and drained
- ½ Cup Olive Oil; Plus 1 Tsp.
- 1 ½ Tsp. Kosher Salt; Divided or to taste)
- 1 Avocado Peeled And Diced
- ½ Lb. Spinach; chopped
- 6 Fresh Sage Leaves; chopped
- 1 Lemon or Lime
- 1 Small Bell Pepper Optional
Instructions
- Bring 3 cups of lightly seasoned with ½ Tsp. Kosher salt to boil. Rinse quinoa under cool water 3 times using a mesh sieve. Drain and add the quinoa in the saucepan. Cook the quinoa in accordance to directions on the package. Fluff with a fork and set aside to cool.
- Meanwhile, in a small skillet, add 1 tbsp. olive oil in the skillet. When heated through, add the beans and light lightly seasoned with ½ tsp. kosher salt or to taste. Heat through for 5 minutes over medium low heat while stirring constantly. Allow to cool when finished.
- In a large bowl, place the cooled quinoa, diced avocado, black beans, spinach, ½ Cup olive oil, lemon juice, chopped sage, and ½ Tsp. salt and pepper, then top with diced bell peppers. Mix well to combine all the ingredients.Serve immediately or pack for lunch!
Troy
Beautiful salad for any time of the year. Served well with all of my favorite proteins.
Mirlene
Thank you so much Troy!