Fresh Zesty Quinoa and Black Bean Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Zesty Quinoa and Black Bean Salad

YOUR SOLIN GENERATED RECIPE

Fresh Zesty Quinoa and Black Bean Salad

A vibrant, protein-packed salad featuring fluffy quinoa, hearty black beans, and crispy tofu, brightened with crunchy red bell pepper and edamame tossed in a zesty lime and olive oil dressing. This dish offers a perfect balance of textures and flavors, making it ideal for a nutritious meal that will keep you energized.

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NUTRITION

601kcal
Protein
35.1g
Fat
19.3g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1/2 cup cooked black beans (86g)

175g firm tofu

1/4 cup shelled edamame (40g)

1/2 cup diced red bell pepper (75g)

1/4 cup diced red onion (40g)

1 tbsp fresh lime juice

1 tsp extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    In a medium bowl, combine the cooked quinoa and black beans.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into small cubes.

  • 3

    Heat a non-stick skillet over medium heat and lightly sear the tofu cubes for 3-4 minutes on each side until golden.

  • 4

    Add the tofu and shelled edamame to the bowl with quinoa and black beans.

  • 5

    Mix in the diced red bell pepper and red onion.

  • 6

    In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, salt, and pepper.

  • 7

    Pour the dressing over the salad and toss gently to combine all ingredients.

  • 8

    Let the salad sit for 5 minutes to allow the flavors to meld, then serve at room temperature.

Fresh Zesty Quinoa and Black Bean Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Zesty Quinoa and Black Bean Salad

YOUR SOLIN GENERATED RECIPE

Fresh Zesty Quinoa and Black Bean Salad

A vibrant, protein-packed salad featuring fluffy quinoa, hearty black beans, and crispy tofu, brightened with crunchy red bell pepper and edamame tossed in a zesty lime and olive oil dressing. This dish offers a perfect balance of textures and flavors, making it ideal for a nutritious meal that will keep you energized.

NUTRITION

601kcal
Protein
35.1g
Fat
19.3g
Carbs
77.3g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1/2 cup cooked black beans (86g)

175g firm tofu

1/4 cup shelled edamame (40g)

1/2 cup diced red bell pepper (75g)

1/4 cup diced red onion (40g)

1 tbsp fresh lime juice

1 tsp extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

    In a medium bowl, combine the cooked quinoa and black beans.

  • 2

    Press the tofu gently to remove excess moisture, then cut it into small cubes.

  • 3

    Heat a non-stick skillet over medium heat and lightly sear the tofu cubes for 3-4 minutes on each side until golden.

  • 4

    Add the tofu and shelled edamame to the bowl with quinoa and black beans.

  • 5

    Mix in the diced red bell pepper and red onion.

  • 6

    In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, salt, and pepper.

  • 7

    Pour the dressing over the salad and toss gently to combine all ingredients.

  • 8

    Let the salad sit for 5 minutes to allow the flavors to meld, then serve at room temperature.