Introduction
This 3 Bean Vegan High-Protein Vegetable Quinoa Bowl is a nutrient-dense meal packed with plant-based protein, vibrant vegetables, and wholesome grains. Perfect for a healthy lunch or dinner, this bowl is not only delicious but also highly customizable to suit your taste preferences. The addition of quinoa and a variety of beans ensures a balanced and satisfying meal.
Ingredients
- Black beans: 1 cup (rinsed if using canned)
- Pinto beans: 1 cup
- Red kidney beans: 1 cup
- Carrots: 2, chopped or shredded
- Cucumber: 1 large, chopped
- Green bell pepper: 1/2, chopped
- Red bell pepper: 1/2, chopped
- Red onion: 1 small, chopped
- Kale leaves: 4 large, stems removed and chopped
- Vine tomatoes: 2 medium, coarsely chopped
- Tri-color quinoa: 1 cup, rinsed and cooked (Simple Truth Organic Ancient Grains recommended)
- Sea salt: to taste
- Crushed black pepper: to taste
- Apple cider vinaigrette: optional
- Olive oil: optional
- Roasted spicy garbanzo beans: optional (Jabsons roasted chickpeas recommended)
Instructions
Preparing the Beans and Quinoa
- Cook Quinoa: Rinse 1 cup of tri-color quinoa under cold water. Cook according to package instructions. Once cooked, set aside to cool.
- Rinse Beans: If using canned beans, rinse 1 cup each of black beans, pinto beans, and red kidney beans under cold water. Drain well and set aside.
Preparing the Vegetables
- Chop Vegetables: Chop or shred 2 carrots, chop 1 large cucumber, half of a green bell pepper, half of a red bell pepper, 1 small red onion, 4 large kale leaves (stems removed), and 2 medium vine tomatoes.
