FRESH VEGAN MEXICAN QUINOA SALAD BOWL WITH DELICIOUS MANGO PICO DE GALLO

This is a flavorful, yet light and refreshing quinoa salad recipe you can serve warm or cold for a scrumptious nutrient dense lunch or dinner. It pairs really well with my Mango Pico de Gallo recipe from my FREE eBook Plant Based Life





INGREDIENTS


1 cup quinoa

2 cups veggie broth (I recommend using Better than Bouillon Vegetable Base)

1 cup drained black beans (canned or homemade) *

1/2 cup organic sweet corn (fresh or thawed from frozen)

2 campari tomatoes (diced)

avocado (sliced for serving)

desired amount of lettuce of your choice (for serving)

green onions (chopped for garnish)

Mango Pico De Gallo (recipe in my free eBook)

*if you have my cookbook “Be Vegan” try the home made cuban black beans with this. Brings it to another level.


DRESSING


1/4 cup cilantro (finely chopped)

3 tbs fresh lime juice

1/4 tsp cumin

1/4 tsp smoked paprika

1/4 tsp garlic salt

1 tsp maple syrup


1. In a medium saucepan bring the quinoa and veggie broth to a boil. Reduce heat to low, cover and let simmer on low for 20 minutes or until all the water is almost absorbed. Turn off heat and let sit for 5 minutes.


2. In the meantime make the dressing. Add all ingredients to a small glass jar, put lid on and shake vigorously until combined.




3. Once cooked, transfer the quinoa to a glass bowl to cool a bit (about 10 min).


4. When cooled a bit combine the quinoa, beans, corn, and tomato. Mix until combined and then pour dressing on, mixing until combined again. I really like this warm, but if you’d like to put it in the fridge at this point, you can serve it cold too.


5. Prep each plate by laying down a bed of your desired lettuce, and desired amount of quinoa salad. Garnish with sliced avocado, desired green onion and Mango Pico De Gallo.


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