Mexican Quinoa Salad

READY IN: 30mins
Recipe by Prose

From The Gluten-Free Vegan by Susan O'Brien. She suggests adding avocados and roasted corn. What I did was scooped it over pitted avocado halves, which was lovely.

Top Review by DancingPanda

We bought this cookbook a couple of weeks ago and this is the 3rd recipe I have made. It is outstanding!! Tastes like a little bit of summer in a bowl. I used black bean as that is what I prefer and added frozen corn. Also increased the salsa to about 1 cup and used the entire red pepper. Plan on having this for lunch this week... and quite excited about it.

Ingredients Nutrition

Directions

  1. Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and cool.
  2. When the quinoa has cooled, add the remaining ingredients. Taste and adjust the seasonings if necessary. You can serve it right away, but it's better to let the flavors marry in the refrigerator for a few hours.

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