Ingredients
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For the Salad:
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1 cup quinoa, rinsed and cooked
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 red bell pepper, diced
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1 cup cherry tomatoes, halved
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1/2 cup red onion, finely chopped
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1 ripe avocado, diced
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1/4 cup fresh cilantro, chopped
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1 jalapeño pepper, finely chopped (adjust to taste)
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For the Lime-Cilantro Dressing:
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1 Juice of 2 limes
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2 tablespoons extra-virgin olive oil
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 Salt and black pepper to taste
Directions
Serve your Vegan Mexican-Inspired Quinoa Salad as a vibrant main course or as a flavorful side dish for your Mexican-inspired meals. Top with extra cilantro and a few slices of lime for a fresh touch.
Adjust the spiciness by adding more or less jalapeño pepper. You can also customize your salad by including grilled corn or adding a dash of hot sauce for an extra kick. Enjoy the Mexican-inspired fiesta!
Steps
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1
Done
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Cook quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature. |
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2
Done
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In a large salad bowl, combine the cooked and cooled quinoa, black beans, corn kernels, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, diced avocado, chopped fresh cilantro, and finely chopped jalapeño pepper (adjust the amount to your desired level of spiciness). |
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3
Done
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In a small bowl, whisk together the lime juice, extra-virgin olive oil, minced garlic, ground cumin, and a pinch of salt and black pepper. This is your lime-cilantro dressing. |
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4
Done
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Drizzle the lime-cilantro dressing over the salad ingredients and gently toss everything together until well coated. |
