Fresh Quinoa and Black Bean Salad with Citrus Vinaigrette

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

Fresh Quinoa and Black Bean Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Citrus Vinaigrette

Enjoy a vibrant and refreshing salad featuring fluffy quinoa, hearty black beans, tender edamame, and tangy crumbled feta, all tossed with crisp red bell pepper and red onion. The citrus vinaigrette, enriched with a dollop of creamy nonfat Greek yogurt, ties the flavors together in a bright, healthful medley perfect for a satisfying lunch that fuels your day.

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NUTRITION

563kcal
Protein
31g
Fat
18.5g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Quinoa

1/2 cup Black Beans (rinsed and drained)

1/3 cup Edamame (shelled)

1/4 cup Crumbled Feta Cheese

1/2 medium Red Bell Pepper, diced

1/4 cup Red Onion, diced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

3 tbsp Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to package instructions until fluffy. Allow it to cool to room temperature.

  • 2

    In a large bowl, combine the cooled quinoa with black beans, edamame, diced red bell pepper, and red onion.

  • 3

    In a separate small bowl, whisk together the olive oil, lemon juice, and nonfat Greek yogurt. Season the dressing with salt and pepper to taste.

  • 4

    Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 5

    Sprinkle the crumbled feta cheese over the salad and toss lightly. Adjust seasoning if needed.

  • 6

    Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Fresh Quinoa and Black Bean Salad with Citrus Vinaigrette

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

Fresh Quinoa and Black Bean Salad with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Citrus Vinaigrette

Enjoy a vibrant and refreshing salad featuring fluffy quinoa, hearty black beans, tender edamame, and tangy crumbled feta, all tossed with crisp red bell pepper and red onion. The citrus vinaigrette, enriched with a dollop of creamy nonfat Greek yogurt, ties the flavors together in a bright, healthful medley perfect for a satisfying lunch that fuels your day.

NUTRITION

563kcal
Protein
31g
Fat
18.5g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry Quinoa

1/2 cup Black Beans (rinsed and drained)

1/3 cup Edamame (shelled)

1/4 cup Crumbled Feta Cheese

1/2 medium Red Bell Pepper, diced

1/4 cup Red Onion, diced

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

3 tbsp Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the quinoa under cold water and cook it according to package instructions until fluffy. Allow it to cool to room temperature.

  • 2

    In a large bowl, combine the cooled quinoa with black beans, edamame, diced red bell pepper, and red onion.

  • 3

    In a separate small bowl, whisk together the olive oil, lemon juice, and nonfat Greek yogurt. Season the dressing with salt and pepper to taste.

  • 4

    Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.

  • 5

    Sprinkle the crumbled feta cheese over the salad and toss lightly. Adjust seasoning if needed.

  • 6

    Serve immediately or refrigerate for 30 minutes to allow flavors to meld.