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This Vegan Mexican Quinoa Salad is a complete dish however you can enjoy it with other dishes like Slow cooker tofu Barbacoa, Vegan Tacos with grilled vegetables, Carnitas Tostadas, Baked Portobello mushrooms, Mexican stuffed sweet potatoes, simple mashed beans, Cauliflower steaks with Chermoula sauce, and Grilled chipotle lime tofu fajita skewers.
Tips
Use freshly cooked, or canned quinoa.
To make the salad colorful, add different vegetables.
Use fresh and good-quality vegetables.
Top the salad with different herbs like cilantro, fresh parsley, or basil leaves.
Storage Information
Refrigerator: First, pack the salad in an airtight container and refrigerate this container for 3-4 days. The taste of this salad will remain refreshed.
Freezer: Add salad to the friendly freezer boxes and freeze it for 1-2 months. Keep in mind that we will not add avocado and cilantro because they give a bitter taste to the salad. We mixed it before serving.
FAQs
Can we add different bell peppers?
You can add different colors of bell peppers like green, red, and yellow bell peppers. It will give an appealing texture to the salad.
What protein options do we add to make this salad?
Add tofu, beans, lentils, seitan, or chickpeas.
Which kind of quinoa works best for this salad?
Black quinoa, Tri-color quinoa, red quinoa, and white quinoa work best. The taste of all quinoas will be slightly different.
Nutritional Facts Per Serving
Serving Size 4
Total Calories 413kcal
Carbohydrates 48g
Protein 10g
Total Fat 22g
Sugar 6g
Fiber 11g
Sodium 344mg
Iron 4mg
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