It’s Meatless Monday! Black Bean Quinoa Salad

This is a heart-healthy, high-fiber, vegetarian, and gluten-free dish that’s big on taste. It keeps well in the refrigerator for a few days. Freshen it up with lemon juice each time you are ready to serve it.


  • 3⁄4 cup quinoa
  • 2 cans (15 ounces each) black beans or chickpeas, rinsed and
  • drained
  • Juice of 1 lemon
  • 1⁄4 cup extra virgin olive oil
  • 1⁄2 cup halved grape tomatoes
  • 1⁄2 cup finely chopped red bell pepper
  • 1⁄4 cup chopped scallions and or cilantro
  • Sea salt
  • Freshly ground black pepper

1. Cook the quinoa according to package directions.
2. In a large bowl, combine the cooked quinoa and the black beans or chickpeas. Drizzle with the lemon juice and olive oil. Toss to coat.
3. Add the tomatoes, bell pepper, and scallions, then season to taste with salt and pepper. You can add as many free foods as you would like!

Serve warm or cold.

Serves 6

A single serving of this recipe is a complete 1:1:1 meal.
1:1:1 Accelerated option: Eliminate the quinoa or the black beans and enjoy for dinner.


Recipe: The One One One Diet

Image credit: Kaylyn’s Kitchen