I have a new recipe for you all today: Mexican vegan quinoa salad. It’s inspired by the tacos we had over the weekend and the leftovers I wanted to use up!
I love grain salads – they’re versatile, tasty, and filling. And they’re especially great for when you want to use up the leftover grains in your pantry, like quinoa, bulgur, or barley. A perfect lunch that you can make ahead of time!
This came out even better than I hoped. Perfect for warm weather, and super quick and easy to make. Just like all my recipes. 😉
All you’re missing is a margarita!
I told you I like to keep it simple. 😉 This is a great recipe to make a big batch of and enjoy leftovers for lunch during the week.
If you want to add meat, this recipe would taste great with shrimp, chicken, or a mild white fish. You can’t go wrong with tofu, either!
The full vegan quinoa salad recipe is below. Enjoy!
I had a bowl of it yesterday for lunch. Delicious!
Let me know how you like it. 🙂
What’s your favorite way to eat quinoa?
Looking for more quinoa recipe inspiration? Here are some of my favorite ways to use quinoa:
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Mexican Vegan Quinoa Salad
To make this recipe, you’ll need:- quinoa
- vegetable broth (low sodium if possible)
- canned black beans
- avocado
- bell pepper
- salsa
- cumin
- chili powder
- cilantro (optional)
Start by combining the quinoa, water, and vegetable broth in a pot.
Bring to a boil, then cover and reduce to a simmer. Cook 10 to 12 minutes (until all liquid is absorbed).
While quinoa is cooling, chop up all other ingredients. Then, combine everything in a large bowl and mix well. That’s it!
I told you I like to keep it simple. 😉 This is a great recipe to make a big batch of and enjoy leftovers for lunch during the week.
If you want to add meat, this recipe would taste great with shrimp, chicken, or a mild white fish. You can’t go wrong with tofu, either!
The full vegan quinoa salad recipe is below. Enjoy!
Mexican Vegan Quinoa Salad
This quick and easy vegan quinoa salad is perfect to make early and enjoy throughout the week. Packed with flavor, color, and texture, you’ll get your Mexican fix without all the cheese or calories.
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Yield
4 servings
Ingredients:
- 1 cup (uncooked) quinoa
- 1 cup water
- 1 cup vegetable broth (low sodium if possible)
- 1 cup canned black beans, drained and rinsed
- 1 very ripe avocado, chopped
- 1 small pepper (any color), diced
- 1 cup salsa (or 1/2 cup salsa and 1/2 cup chopped fresh tomatoes)
- 1 teaspoon each of: cumin & chili powder
- 1/4 teaspoon pepper
- 1 Tablespoon fresh cilantro, chopped (optional)
Instructions:
- Combine quinoa, water, and vegetable broth in a pot. Bring to a boil, then cover, reduce to a simmer, and cook 10 to 12 minutes (until all liquid is absorbed).
- Let quinoa cool, then combine in a large bowl with all other ingredients.
Let me know how you like it. 🙂
What’s your favorite way to eat quinoa?
Looking for more quinoa recipe inspiration? Here are some of my favorite ways to use quinoa:
