GLUTEN-FREE | VEGAN
+ uncooked quinoa + water + bell pepper + red onion + grape tomatoes + black beans + cilantro + corn + avocado + crumbled feta (omit for vegan)
VINAIGRETTE: + avocado oil + limes + cumin + garlic powder + chili powder + fine salt + cayenne (optional)
Cook the quinoa according to package. Let cool. Whisk the vinaigrette ingredients together or place in jar and shake.
Combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn and avocado in a bowl.
Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste. Garnish with cilantro and lime wedges.
Add shredded chicken or grilled shrimp to make this salad a protein-packed dinner.
A salad that will spruce up your summer menu! This colorful quinoa salad recipe is simple to make and full of flavor! And packed with plant-based protein
A gluten-free salad with chili-lime flavors.