Vegan Quinoa Fiesta Salad

May 27, 2015
Vegan Quinoa Fiesta Salad

Half way through the week! It’s been an amazingly sunny, hot day today. But alas stuck in the office all day doesn’t help that at all. Something else good (at least for me) I got my brand new iPhone 6 Plus the other day. Yah! I just love it, so much of what I use it for is photography related so it makes perfect sense to have a larger one, who uses these things for phone calls anymore lol!

I’m still customizing the phone and getting all my apps loaded but so far so good. I’m going to try the camera out on some food pics for sure!  You all know what kind of recipe it will be when it’s sunny and hot out right? Salad, salad and more salads! This is a very large vegan quinoa fiesta salad, it’s a great salad to take to a barbecue, a pot luck or a picnic.  I made this salad at lunch time knowing that I would be eating it for my dinner as I have to work late again this evening and I would need to take dinner with me. It’s a very filling salad, healthy and very flavorful.

Vegan Quinoa Fiesta Salad

Vegan Quinoa Fiesta Salad
Just look at all those yummy ingredients, quinoa, grape tomatoes, black beans, corn, peppers, red onions and lime juice quite the fiesta I’d say.

Vegan Quinoa Fiesta Salad
Vegan Quinoa Fiesta Salad

Vegan Quinoa Fiesta Salad
Prep time
Cook time
Total time
Recipe type: Salad
Cuisine: American
Serves: 8
  • 1 cup uncooked quinoa, rinsed (yields 4 cups of cooked) * I only used 3 cups of quinoa for this salad)
  • 2 cups of water
  • 1 cup quartered grape tomatoes
  • 2 cup no-salt-added canned black beans, drained and rinsed
  • 3 ears of corn
  • 1 diced orange bell pepper
  • 1 diced yellow bell pepper
  • 1 diced orange bell pepper
  • 1 small jalapeno pepper, very finely minced
  • 1 red onion diced
  • 4 tablespoon minced fresh cilantro
  • Dressing:
  • 3 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • 2 tsp agave
  • ½ tsp each ground cumin and chili powder
  • ¼ tsp freshly ground black pepper
  • 1 avocado chopped
  1. I cooked my quinoa in my rice cooker. I added the quinoa and water. Left it to cook.
  2. If you don't have a rice cooker you can simply boil it on stove.
  3. Combine quinoa and water in a medium pot. Bring to a boil. Reduce heat to low and simmer, covered, for about 15 to 20 minutes, or until quinoa has absorbed all liquid and its fluffy and tender. Remove from heat (leave lid on pot) and let stand for 10 minutes. Uncover and let cool completely.
  4. Transfer cooked and cooled quinoa to a large bowl. Add tomatoes, beans, bell peppers, onions, jalapeno and cilantro. Mix well.
  5. I don't cook my corn. Remove from husks and clean. Then with a sharp knife cut away corn niblets.
  6. Add to salad. If you wish you can cook the corn let cool then add to salad.
  7. In a small bowl, whisk together all dressing ingredients. Pour over salad. Mix well. Cover and refrigerate at least 4 hours before serving for flavors to mingle.
  8. Mix in chopped avocado before serving. Serve with lime wedge.

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