How to Make Vegan Mexican Quinoa Salad

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is a whole grain that adds a nutty flavor, while brown rice is often less expensive.

black beans

🥗Healthier: canned chickpeas

💰Cheaper: pinto beans

Pinto beans are usually cheaper and can be used interchangeably.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumber

Mashed peas provide creaminess, while cucumber adds freshness at a lower cost.

Start with some cooked red quinoa, which can be made ahead of time.

Add rinsed and drained pinto beans and black beans to the bowl.

Add a can of corn to the bowl.

Chop up roma tomatoes and add them to the bowl.

Chop red onion and add it to the bowl.

Add chopped yellow bell pepper to the bowl.

Chop jalapeno pepper finely and add it to the bowl (optional for heat).

Chop fresh cilantro and add it to the bowl.

Toss all the ingredients together to mix well.

Squeeze the juice of one lime over the salad (more can be added if desired).

Add cayenne pepper, cumin, black pepper, and garlic powder to the salad.

Salt can be added, but it's optional.

Mix everything together again to combine the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary