Mexican Quinoa Salad - Vegan

Cook time 30 m
Servings

Description

Beans, vegetables, quinoa, and a vibrant dressing make up the perfect Mexican Quinoa Salad. Textures and flavors are in perfect balance in this dish. A tasty dish that may be had as a main course or as a side.

Ingredients(15)

1 Cup quinoa
2 Cup water or vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 Cup corn kernels (fresh, frozen, or canned)
1 red bell pepper diced
1 Cup halved cherry tomatoes
0.5 red onion finely chopped
0.25 Cup fresh cilantro, chopped
1 avocado diced
0.5 Cup crumbled feta cheese (optional, omit for a vegan version)
2 TBSP limes Juice
3 TBSP olive oil
1 TBSP ground cumin
0.5 TSP chili powder
1 TSP Salt and black pepper to taste

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Steps

Step 1

With cool water, rinse the quinoa. Add the water (or veggie broth) and quinoa to a medium-sized pot. Once the quinoa is cooked and the liquid has been absorbed, simmer for about 15 minutes while covering and reducing the heat to low. Let it cool for some time.