Quick & Easy Mexican Quinoa Salad | Kathy's Vegan Kitchen

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain, while rice is more economical.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

corn

🥗Healthier: fresh corn

💰Cheaper: frozen corn

Frozen corn is convenient and cost-effective.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Take 1 cup of dry quinoa and rinse it under cold water.

In a pot, combine quinoa with 2 cups of water and 1 teaspoon of salt.

Bring to a boil, then cover and reduce to a simmer for 15 minutes.

Once cooked, transfer quinoa to a bowl and refrigerate to cool.

Cook 2 and 1/4 cups of frozen roasted corn and refrigerate after cooking.

In a large bowl, combine cooled quinoa, 1 can of drained and rinsed pinto beans, 2 and 1/4 cups of corn, 1 and 1/2 cups of grape tomatoes, and 1/2 small pickled red onion.

Chop 2 jalapeños (removing seeds and veins) and add to the bowl.

Prepare the dressing by mixing 1/4 cup lime juice, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1 teaspoon chili powder in a separate bowl.

Add 1/4 cup of chopped cilantro to the dressing and mix well.

Pour the dressing over the salad mixture and stir everything together gently.

Slice the avocado and add it on top of the salad just before serving to prevent browning.

Serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary