Fresh Quinoa and Black Bean Salad with Zesty Lime

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 Zesty Lime

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime

Bright, refreshing, and protein-packed, this salad blends nutty quinoa with black beans, edamame, and marinated tofu. Diced red bell pepper and red onion provide crunch and color, while zesty lime juice and a touch of olive oil brighten the flavors. Perfect for a balanced meal any time of day!

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NUTRITION

569kcal
Protein
37.2g
Fat
12.9g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~111g)

1 cup black beans (rinsed, ~172g)

1/2 cup shelled edamame (~75g)

100g firm tofu, cubed

1/2 medium red bell pepper, diced

1/4 small red onion, finely chopped

2 tbsp fresh cilantro, chopped

Juice of 1 lime

1/2 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked, then let cool.

  • 2

    Drain and rinse the black beans, and if using frozen edamame, thaw them.

  • 3

    Press the tofu to remove excess moisture and cut into small cubes.

  • 4

    Dice the red bell pepper and finely chop the red onion. Roughly chop the cilantro.

  • 5

    In a large bowl, combine the cooled quinoa, black beans, edamame, and tofu.

  • 6

    Add the red bell pepper, red onion, and cilantro to the bowl.

  • 7

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

  • 8

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

  • 9

    Taste and adjust seasoning as needed before serving.

Fresh Quinoa and Black Bean Salad with Zesty Lime

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 Zesty Lime

YOUR SOLIN GENERATED RECIPE

Fresh Quinoa and Black Bean Salad with Zesty Lime

Bright, refreshing, and protein-packed, this salad blends nutty quinoa with black beans, edamame, and marinated tofu. Diced red bell pepper and red onion provide crunch and color, while zesty lime juice and a touch of olive oil brighten the flavors. Perfect for a balanced meal any time of day!

NUTRITION

569kcal
Protein
37.2g
Fat
12.9g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~111g)

1 cup black beans (rinsed, ~172g)

1/2 cup shelled edamame (~75g)

100g firm tofu, cubed

1/2 medium red bell pepper, diced

1/4 small red onion, finely chopped

2 tbsp fresh cilantro, chopped

Juice of 1 lime

1/2 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Prepare the quinoa according to package instructions if not already cooked, then let cool.

  • 2

    Drain and rinse the black beans, and if using frozen edamame, thaw them.

  • 3

    Press the tofu to remove excess moisture and cut into small cubes.

  • 4

    Dice the red bell pepper and finely chop the red onion. Roughly chop the cilantro.

  • 5

    In a large bowl, combine the cooled quinoa, black beans, edamame, and tofu.

  • 6

    Add the red bell pepper, red onion, and cilantro to the bowl.

  • 7

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

  • 8

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

  • 9

    Taste and adjust seasoning as needed before serving.