This classic vegan quinoa salad is packed with protein and can feature any seasonal fruits and veggies you like. In the summertime, I like to use fresh cherry tomatoes, tomatillos, and sweet corn. In the winter, I’ll add fried sweet potatoes or roasted butternut squash. Just like basic macaroni salad, this dish makes a great side or a healthy lunch all on its own.

Basic Vegan Quinoa Salad

(Serves 8)

Ingredients

for the quinoa:

• 1 cup quinoa
• 2 cups water (or vegetable broth)
• juice of 1 lime (or 1 Tablespoon lime juice)
• salt to taste

for the salad:

• 1 can black beans, rinsed
• 12 cherry tomatoes
• 6 mild chili peppers (fresno or jalapeño)
• 1 avocado
• 1 mango
• 1 ear of corn
• 1/2 small red onion
• fresh cilantro (optional)
• hot sauce (optional—I like Cholula)
• Trader Joe’s Chili Lime Seasoning (optional)

Directions

1. Rinse the quinoa in a fine mesh strainer. This will get rid of any bitter flavor.
2. Bring the water or broth to boil in a saucepan. Add the quinoa, cover, and reduce heat to low.
3. Simmer for 15-20 minutes, or until all the liquid has been absorbed.
4. Remove from heat, add salt and lime, then fluff the quinoa with a fork. Cover and let steam for 10 more minutes.
5. Add the quinoa to a large bowl.
6. Drain and rinse a can of black beans and add to the quinoa.
7. Chop up all of the fruits and veggies and throw them in the bowl.
8. Sprinkle with salt, cilantro, hot sauce, or chili-lime seasoning as desired.
9. Stir gently to combine all the ingredients, and enjoy!

There used to be an anti-vegan rumor that quinoa production was harming small communities in South America. This was merely propaganda. However, some environmental vegans choose not to eat imported foods. The quinoa that I purchase is grown locally and organically right here in Colorado.