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Mexican Quinoa Salad

Course Salad, Side Dish
Cuisine Mexican
Keyword BBQ, vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Velvet & Vinegar

Ingredients

Mexican Quinoa Salad

  • 100 g quinoa, uncooked organic
  • 1/2 cube bouillon organic
  • 1 onion organic
  • 130 g black beans, canned organic
  • 200 g sweet corn, canned organic
  • 80 g jalapeños, pickled

Guacamole Dressing

  • 2 avocado organic
  • 1-2 tsp garlic poweder organic
  • salt, to taste
  • pepper, to taste
  • 1 lime, juiced organic
  • 75 g soy yogurt organic

Instructions

Mexican Quinoa Salad

  • Cook quinoa accordingly to the instructions on the packaging. Add bouillon cube during the cooking process. Let cool down to room temperature.
  • Peel and finely chop the onion.
  • Mix together all the salad ingredients in a bowl.

Guacamole Dressing

  • Halve avocado, remove cores and fruit flesh from the peel.
  • Put all the ingredients into a blender and mix until you got a homogenous sauce. Note: Start preparing the dressing right before serving NOT in advance