August! Warm weather! Abundant harvest! I created this recipe specifically for late summer, and it works all year round (with store bought veggies). Start with quinoa, chopped veggies, beans, and corn in a bowl. Give it a quick stir, pour on some fresh mango-lime dressing and garnish with avocado, cilantro, and sliced green onion!
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Must Go! Quinoa Salad Recipe—Vegan, Fast, Easy, Inexpensive
A refreshing, cold salad with the spotlight on fresh veggies! It’s a very forgiving recipe to boot. If you have veggies in the fridge that “Must Go!”, add them here. Then top it all with a fresh chili-mango dressing, avocado, and cilantro.
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Ingredients
Prepared Quinoa
- 1 TBSP avocado oil, optional
- 1.5 cups quinoa
- 3 cups water
Chili Mango Lime Dressing
- 2 limes, juiced
- 2 TBSP soy sauce
- ¼ cup avocado oil
- 1 TBSP dry mustard
- 1 red mango, cubed
- 1 tsp chili pepper
- 1 tsp salt
Salad Ingredients
- 1 can black beans
- 6 oz frozen corn
- ½ cup red pepper, diced
- ½ cup yellow pepper, diced
- 1 ea bok choy, chiffonade
- 1 ea cucumber, diced
- 1 cup shredded carrot
- 1 cup diced pineapple
- 2 bunch green onion, sliced thin, divided for garnish
- 1 bunch cilantro, chopped fine, divided for garnish
Garnishes
- 2 ea ripe avocado, diced
- reserved green onion
- reserved chopped cilantro
- ½ cup sliced or slivered almonds
Instructions
- Optional first step: To give your quinoa a "nutty" flavor: In a saucepan, heat the avocado oil. Toast the quinoa in the hot oil until it becomes fragrant.
- Cook the quinoa: Bring the water and quinoa to a boil in the saucepan. When the water is boiling, reduce the heat to simmer, cover the pan, and set the timer for 20 minutes. Don't peek! If you like, you can cook the quinoa up to 2 days in advance and keep it in the 'fridge.
- Make the Chili Mango Lime Dressing: Put all the ingredients in a blender and process at high speed for 30 seconds.
- Make the Salad: In a large bowl, stir together all the salad ingredients. Stir to combine the ingredients, and then add the quinoa and stir until incorporated. Add green onion and chopped cilantro to taste (reserving the rest for garnish) and stir until combined.
- To serve: Serve the salad on a plate. Pour dressing on the salad. Top with a few slices of avocado. Garnish with sliced green onion, chopped cilantro, and slivered almonds.
Notes
NOTE: This recipe makes a large salad. It's great for leftovers in the fridge for a few days, so I prefer to make a large batch. However, if you are planning for leftovers to go in the refrigerator, it is recommended that you add dressing and garnishes when you serve the leftovers. If you prefer to make half a recipe, look for the “.5” button in the “ingredient multiplier."
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Nutrition
Nutrition Facts
Must Go! Quinoa Salad Recipe—Vegan, Fast, Easy, Inexpensive
Amount per Serving
Calories
745.59
% Daily Value*
Fat
32.25
g
50
%
Saturated Fat
3.44
g
22
%
Trans Fat
0.01
g
Polyunsaturated Fat
7.45
g
Monounsaturated Fat
19.47
g
Sodium
1263.62
mg
55
%
Potassium
1795.74
mg
51
%
Carbohydrates
98.31
g
33
%
Fiber
19.93
g
83
%
Sugar
17.91
g
20
%
Protein
26.13
g
52
%
Vitamin A
16232.23
IU
325
%
Vitamin C
210.54
mg
255
%
Calcium
375.53
mg
38
%
Iron
8.13
mg
45
%
* Percent Daily Values are based on a 2000 calorie diet.
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