Zesty VeganQuinoa Salad 🌱 Super food. Super good. This vibrant Southwestern-inspired salad is full of bright, fantastic flavor, protein & fresh, nutrient-rich ingredients. You’ll love this easy and healthy vegan recipe. It’s gluten-free and can be prepared oil-free.
2tablespoonolive oilextra virgin (omit to make it oil-free)
1teaspooncoarse sea salt
½teaspoonred pepper flakes
1 Ccherry tomatoes halved
1canblack beansdrained and rinsed - 15 oz can - you can also use pinto, kidney beans or others of your choice
3wholegreen onionsfinely chopped - or red onion
⅛teaspoonblack pepperfreshly ground
⅓ Ccorn kernelssweet or roasted
¼Cblack olivessliced - optional
½avocadodiced - optional
Prepare quinoa according to package directions. Once ready, remove from heat and allow to cool.
In a small bowl or salad dressing shaker, mix together olive oil, lime juice, cumin, salt, black pepper and red pepper flakes. Set aside.
In a large bowl, using a large spoon, gently combine quinoa, beans, onions, corn, olives, tomatoes and cilantro.
Pour dressing over salad and stir to thoroughly combine. Refrigerate until ready to serve.
When ready to serve, garnish with avocado (optional) & any leftover cilantro.
🥕 If you prefer not to use oil, simply omit it from your dressing. 🥕Feel free to use ingredients you have on hand. Don't have roasted corn? Use whatever corn you might have in the freezer or pantry - or not. No black beans? No problem. Pintos, kidney beans, even chickpeas are great options. Red onions could be used instead of green. Have fun with this salad. Make it your own!