Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Southwestern-Style Quinoa Salad Recipe
Try this flavorful Vegan Southwestern-Style Quinoa Salad, packed with black beans, corn, tomatoes, and avocado, for a healthy and protein-rich lunch or weeknight dinner option inspired by Mexican cuisine.
Ingredients
Instructions
- Heat the oil in a large pan over medium heat. Sauté the garlic and jalapeño until softened for about 2 minutes.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Mix well, then cover and simmer for 15-20 minutes until the liquid is absorbed and quinoa is tender.
- Transfer the salad to a serving bowl. Garnish with avocado, lime juice, and cilantro.
- Enjoy!
Nutrition
| Protein | 35 grams |
| Fat | 27 grams |
| Calories | 911 calories |
| Sugar | 13 grams |
| Carbohydrates | 145 grams |
| Fiber | 29 grams |
This Vegan Southwestern-Style Quinoa Salad recipe combines the vibrant flavors of Mexican cuisine with the simplicity of a light and nutritious meal.
Perfect for a quick weeknight dinner or a refreshing lunch, this dairy-free and vegetarian dish is packed with protein and fiber for a healthy and satisfying option.
The recipe only requires stove top cooking, making it an easy and convenient choice.
Get ready to enjoy a flavorful dish with a touch of spiciness, all while maintaining your dietary preferences.
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I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!