Get ready to knock your socks off! This salad has everything, flavor, protein, gluten free, oil free and only takes minutes to make. If you like spicy food you’re in for a treat but you can tone down the heat. I like flavor but not always the heat. This salad has something for everyone, fresh vegetables, bright colours and it’s filling
Why you need to make this salad
- high in protein from the quinoa, black beans and tofu dressing
- great for meal prep because it holds up well in the fridge for days
- great for lunches and picnics because you don’t have to worry about the dressing going bad
- Light and refreshing, but still filling
- full of high nutrient dense foods.
What you will need
- quinoa- white or tri colour
- black beans, canned or cooked from scratch
- silken tofu is the tofu is undrained and unpressed and has the highest water content
- salsa verde comes in mild or hot, jarred, canned or fresh
Vegan Mexican Quinoa Salad
Vegan Mexican Quinoa Salad
Equipment
Ingredients
- 2 cups cooked quinoa
- 1 cup can or frozen corn, thawed
- 1 can black beans
- 1 plum tomatoes, chopped
- 1/2-3/4 cup cilantro, chopped
- ½ cup red onion, diced
- ⅛ cup pickled jalapeno (optional)
- 1/2-1 cup salsa verde
- 1 12.3 oz silken tofu
- salt and pepper
Instructions
- In a large bowl combine all ingredients except for the tofu and salsa verde.
- In the food processor, combine the salsa verde and the tofu and blend until smooth. Check and add more salsa verde if it needs it. Add salt and pepper to taste.
- Pour dressing over the ingredients and toss and allow to sit in the fridge for at least an hour before enjoying. This is great for picnics, potlucks and lunches, it just gets better and better
Video
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