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Oil-Free Vegan High-Protein

A hearty and wholesome dish combining fluffy quinoa, creamy black beans, and fresh vegetables, packed with flavor and nutrients without any added oils.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Plant-Based, Vegan
Calories: 340
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup cooked quinoa Use a 2:1 water-to-quinoa ratio for cooking.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 cups fresh spinach, chopped Can be substituted with other greens.
  • 1 medium bell pepper, chopped Any color bell pepper can be used.
  • 1 each juice of lemon Freshly squeezed preferred.
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons cumin
  • to taste salt and pepper Adjust based on taste preference.

Method
 

Preparation
  1. Cook the quinoa according to package instructions.
  2. In a large mixing bowl, combine the rinsed black beans and chickpeas.
  3. Add the chopped spinach and bell pepper to the bowl.
  4. Sprinkle garlic powder, onion powder, cumin, salt, and pepper over the mixture. Drizzle the lemon juice on top and toss gently.
  5. Fold in the cooked quinoa to the mixture, being careful to keep the grains fluffy.
  6. Serve warm, or at room temperature, scooped into bowls.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to a month. Add extra protein like tofu or tempeh if desired.