Vegan Quinoa Bean Salad
Vegan Quinoa Bean Salad is one of our weekly recipes we make in a large batch.
It’s easy and can be done in under 30 minute. Once made, put in a big bowl with an air tight lid and store in the refrigerator for meals throughout the week.
1 – 15 oz can of organic Kidney Beans
1 – 15 oz can organic Black Beans
1 – 15 oz can of organic Garbanzo
1 cup of organic rainbow Quinoa
1 package of frozen organic peas
1 package of frozen organic spinach
1 package of Beyond Meat frozen meatless crumbles
2 Amy’s Organics California Veggie burgers
Salt & Pepper for additional seasonings
Italian Seasoning for additional flavor
Cook quinoa according to package directions.
Cook Beyond Meat and Amy’s California Veggie burgers in a well oiled skillet. Add water if sticks to pan.
While that’s cooking, cook beans until warm in a sauce pan. Feel free to add them all to one sauce pan. Once they are warm, rinse, drain and set aside.
Add spinach and peas to Beyond Meat and Amy’s California Veggie burgers pan if mixture is cooked. Make sure the veggies burgers are all chopped up in small pieces.
Mix vegetables and meatless mixture together until vegetables are no longer frozen yet heated.
Once mixed well add beans and mix well.
Finally add cooked quinoa and mix all together.
Season to taste with Italian Seasoning, Salt and Pepper.
Feel free to add any other seasonings you like….. this recipe is seriously a throw whatever you want in a pan recipe and that’s why we love it.
Once all mixed together eat and enjoy!
Package leftover up in a glass bowl with an air tight lid and enjoy for the rest of the week either cold or heated.
Additional toppings: Hemp Seeds, Chia Seeds and Braggs Amino Acid for additional toppings (optional)
I sincerely hope you enjoyed this Vegan Quinoa Bean Salad recipe. Be sure to share if you got value and leave me a comment below.