Mexican Quinoa Salad
Mexican Quinoa Salad
Equipment
Ingredients
- 1 cups quinoa cooked
- 1 cup corn, canned or frozen, thawed
- 1 cup black beans
- 1 plum tomato, chopped
- 1/2-3/4 cup cilantro, chopped or sub parsley
- ½ cup red onion, diced
- ⅛ cup pickled jalapenos, chopped (optional)
- 1/2-1 cup salsa verde
- 1 silken tofu
- salt and pepper to taste
Instructions
- In a large pot cook quinoa according to package directions. Allow to cool
- Once the quinoa is cooled, add all ingredients except for the silken tofu and salsa verde into a large bowl and toss to combine.
- In a blender add the silken tofu and blend. Add 1/2 cup salsa verde and blend together. I prefer mild salsa verde but if you like heat, use the hot. Add any additional salsa verde until dressing is smooth and pourable consistency.*I used silken tofu in the tetra box. I find it has a better flavor for this recipe.
- Add your tofu dressing, half to start and combine. Use as much or as little as you prefer. Leftover dressing is great for salad dressing, topped on tacos, or as a dip.
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