As much as I try to menu plan and bulk cook, sometimes we eat items faster than I intended and I wind up rushing to put food on the table. It happened this week! I ran to the fridge to find that I had some odds and ends and I needed to get supper ready – now!
It was time to get creative!
That’s when this recipe for Broccoli Black Bean Fiesta Salad was born!
This Mexican inspired salad:
- Goes together in 20 minutes
- Tastes amazing
- Is very colorful
- Presents beautifully
- Is perfect for picnics or potlucks
It has just the right blend of:
- satisfying black beans
- tender-crisp broccoli
- nutty quinoa!
I used just two spice blends to create this flavorful, colorful, and a-little-addicting main dish salad.
- 1/2 pound of broccoli (cut into small pieces)
- 2 cups cooked black beans (or 1 can – rinsed to reduce sodium)
- 4 roma tomatoes (diced)
- 1/2 red onion (diced)
- 1/4 cup celery (diced – small pieces)
- 3 cloves garlic (minced)
- 2 small banana peppers – seeds removed (diced – small pieces)
- 4 cups cooked quinoa
- 2 Tbsp taco seasoning
- 1 Tbsp chili seasoning
Pour enough water the bottom of a large pan to keep the veggies from scorching. Add onions, pepper, celery, and garlic. Cook over medium heat until softened (5-7 minutes). Add broccoli and cook until the broccoli is tender-crisp (about 5 minutes). Add tomatoes, taco seasoning, and chili powder. Cook just 3 minutes to soften the tomatoes, but not cook them thoroughly. This also allows the spices to permeate the vegetable base.
Pour the quinoa into a large mixing bowl. Add the black beans and the vegetable mixture. Stir to combine. It’s best to allow the flavors to marry for an hour or two before serving. But, if you just can’t wait, get yourself a bowl and enjoy it immediately.
That’s it! It is seriously easy – and seriously delicious!
Serve hot or cold. We liked it cold. Serve over a bed of greens to make it into a main dish salad.
Makes enough for 8 hearty eaters.
This recipe is available as a FREE downloadable PDF.