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Vegan Mexican Quinoa Salad

Vegan Mexican Quinoa Salad
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine Mexican
Servings 8

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
  • 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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Keyword Budget Friendly, Gluten Free, Oil Free, Plant Based, Quinoa, Salad, Starch Solution, Vegan
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