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Black Bean Quinoa Salad and Peach Crumble

How delish do these dishes sound together? I know, you wouldn’t think that Black Bean Quinoa Salad and Peach Crumble would be the perfect pair, but let me tell ya.  It definitely is!

Not only is it the perfect pair in terms of flavor, but it is also a perfectly balanced meal.  It is recommended that we fill half of our plate with fruits and veggies, a quarter of our plate with a grain, and a quarter of our plate with a protein.  This meal does exactly that in a delectable fashion.

episode-3-mealQuinoa is a complete, plant-based protein meaning it contains all the essential amino acids and is also an excellent source of manganese and phosphorous. When you add fruit and nuts to it, you are creating a nutrition powerhouse.  This doubles as a grain and a protein on your plate (major bonus points).  In one meal, you’re getting tons of veggies including corn, potatoes, tomatoes, peppers, and onions, protein and grains from your quinoa and beans, and fruit from the peach crumble.  

I would suggest starting with the potato dish because those will take the longest.  Preheat the oven to 375F. Start by boiling the wedges to soften the potatoes, but not fully cook them. Bake your potato wedges for 35-40 minutes with oil and herbs.  While these are baking up, you can start your quinoa according to the package directions.  Chop up all of your veggies for the black bean and corn salsa and the tomato basil quinoa.  Mix together all of the chopped veggies for the black bean corn salsa.  When the quinoa is finished, toss in the tomato, basil, and other ingredients.  Once those potatoes finish up, you can lend the oven to your peach crumble.  Chop your peaches and mix all ingredients together in a baking dish, topping with the crumble topping.  Bake this all for about 40 minutes.

I know that was a lot to take in, but trust me, it’s worth it and a lot more simple than it looks.  Did you ever think that all of these flavors would go so well together? Let us know what you think in the comments below!


Oven Roasted Cayenne Pepper Potato Wedges
Total Time
1 hr 30 mins
Servings: 2
  • 2 medium/large sized potatoes
  • 1.5 tablespoons of vegetable oil
  • Cayenne pepper & salt
  1. Cut your potatoes in wedge like pieces
  2. Boil 4 cups of water in a pot, and add wedges. Cook for 15 minutes. You want to make sure they’re partially cooked, not mushy.
  3. On a baking sheet or aluminum pan, spread ½ tablespoon of your vegetable oil thinly onto the pan to avoid sticking. Place in oven at 375 degrees for 10 minutes.
  4. While pan is heating in oven, drain out water from potatoes. When pan is heated, bring out and place wedges. Sprinkle with cayenne pepper (be generous with your sprinkle if you can handle the heat)
  5. Place in the oven for 35-40 minutes. Every 15 minutes, flip the wedges for even cooking.
  6. Remove from oven, and sprinkle with salt. Enjoy!
Black Bean Corn Salad
Total Time
50 mins
  • 3 heads of corn
  • 1 cup of cooked black beans
  • 1/4 cup of chopped fresh basil
  • 1 cup of chopped tomatoes
  • 1/2 cup of chopped green bell peppers
  • 1/4 cup of chopped onion optional
  1. De-husk the corn by simply ripping off the outer skin
  2. When corn is completely exposed, take a knife and cut in a downward motion to get the corn off. To make things easier, you can cut half way down, and then flip over your corn cob and cut the other half in a downward motion. (can be a little confusing so see video!)
  3. Place your corn in a bowl, and add all chopped ingredients…mix and enjoy!
  4. You may be a little surprised that no cooking was involved here. Raw corn is actually really sweet and juicy, and doesn’t require any heat. Little to no salt is needed because all of these ingredients are super flavorful and sweet!
Peach Crumble
Total Time
50 mins
  • 2 large peaches
  • 1 teaspoon of nutmeg
  • 1 tablespoon of brown sugar and/or white sugar
  • 1.5 cups of flour
  • 1 tablespoon of cinnamon
  • 1/2 cup of vegetable oil
  • 1 tablespoon of sugar
  • 1 pinch of baking soda
  1. Preheat oven to 375 degrees
  2. Chop peaches
  3. Mix on small/medium sized pan
  4. Add sugar and nutmeg
  5. In a separate bowl combine "crumble" ingredients
  6. Mix until there is a smooth, even consistency (if it appears watery, add more flour)
  7. Crumble the crumble onto peaches
  8. Bake for about 40 minutes


Tomato Basil Quinoa Salad
Total Time
20 mins
  • 1 cup of dry red quinoa
  • 1 can of black beans low sodium
  • 3 tablespoons of fresh chopped basil
  • 1.5 tablespoons of vegetable oil olive oil would be yummy too!
  • 1 to mato
  • 1/2 red onion
  • 1 jalapeno optional
  • salt and peper to taste
  1. Bring 2 cups of water to boil using high heat
  2. Once boiling, add quinoa
  3. Cover, reduce heat and simmer for about 15 minutes (or until all the water is gone and the quinoa looks nice and fluffy)
  4. Chop garlic, tomato, onion, jalapeno, basil
  5. Combine all ingredients in a bowl
  6. Eat your <3 out (while remember portion control!)

Leave a Reply


2 Comments on Black Bean Quinoa Salad and Peach Crumble

  1. Avatar
    Rose D
    April 17, 2013 at 7:47 pm (7 years ago)

    I wanted to say that I was inspired by these dishes and made a version of the tomato basil quinoa salad. I paired it with some cinnamon sweet potato wedges instead of cayenne pepper ones. Both came out delicious 🙂 I love watching your videos and have been inspired to make a lot of your other dishes as well!

    • Wendy
      April 21, 2013 at 11:53 pm (7 years ago)

      How sweet! Thanks for the love and keep on cooking up healthy goodness <3


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