Vegan Mexican Quinoa Salad
This salad is so fresh, cool and full of big+bold flavors.
Servings: 8
Ingredients
Salad Dressing
- 2 T Fresh Lime Juice
- 1 T Red Wine Vinegar
- 4 T Olive Oil
- 2 t Cumin
- 2 t Garlic Powder
- Pinch or 2 Salt and black pepper
The Salad
- 1.5 Cups Uncooked Quinoa
- 3 Cups Veggie Broth
- 1 Red Pepper Diced
- 1 Green Pepper Diced
- 1 Sm Red Onion Diced
- 1 Box Cherry or Grape Tomatoes Chopped
- 1/4 Cup Fresh Cilantro Chopped
- 1 Can Black Beans Drained and rinsed
- 1 Can Sweet Corn Drained
Instructions
Salad Dressing
- Mix all the ingredients together and whisk until combined. Cover and set aside.
The Salad
- In a pot add the veggie broth and quinoa. Bring to a boil, reduce to a low simmer, cover and cook until tender - About 20 minutes. Check once in a while to make sure you don't boil out all the liquid.
- Once the quinoa is done, set aside uncovered and allow to cool. For the best results let the quinoa dry out a bit - it you add it right away, your salad will be a little soggy.
- Add all the veggies, beans and corn to a large bowl. Once the quinoa is cool, add to the bowl and stir in the dressing. Mix until well coated.
- This salad is best if you refrigerate for at least an hour to allow all the flavors to come together. Serve and ENJOY!