If you dislike quinoa, TRY THIS RECIPE! I am not the biggest fan of quinoa, but I know it’s healthy and packed with protein, so I try to sneak it into my diet here and there. This vegan quinoa salad with Texas caviar is easy, quick to make, and full of flavor. And it’s a perfect dish to meal prep for the week!
What is Quinoa?
Quinoa is a grain grown for its edible seeds. The seeds are what we call quinoa, which is pronounced keen-wah. There are seven types of quinoa such as white, red, and black, which are the most common colors. This grain is relatively high in fiber and protein. One cup of cooked quinoa contains a whopping 8 grams of protein, which is pretty high, in my opinion! It also has several nutrients, such as vitamin B6 and E, folate, copper, iron, zinc, magnesium, and more!! Quinoa is pretty bland in flavor, making it a great ingredient to sneak into many recipes.
What is Texas caviar?
Texas caviar is a fresh, zesty corn and bean salad. I make mine with black beans, black-eyed peas, roasted corn, bell pepper, and occasionally jalapeno if I want the salad to be spicy, red onion, freshly squeezed lime, and fresh cilantro. Traditionally, Texas caviar is eaten as a side dish or with tortilla chips as an appetizer. However, I add quinoa cooked with ground cumin to add extra protein and vitamins and bulk the dish into a meal rather than an appetizer.
How To Serve the Vegan Texas Caviar Quinoa Salad
My go-to way of enjoying the salad is mixing in diced avocado and then eating it in little romaine lettuce boats. Sometimes, I also chop romaine lettuce into small pieces and toss it with the quinoa salad, diced avocado, and even vegan feta cheese. Another option would be to enjoy the dish with tortilla chips, over a bed of your favorite greens, or simply on its own—either way, it will be delicious. Oh, and the Texas caviar quinoa salad tastes even BETTER the next day after all of the flavors have marinated together. I cannot wait for you to try it!
If you make my vegan quinoa salad with Texas caviar or any of my recipes, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
Vegan Quinoa Salad with Texas Caviar
- 1 cup uncooked quinoa (Roughly 3 cups cooked quinoa)
- 1/2 tsp ground cumin, for cooking the quinoa
- 1/4 tsp kosher salt, for cooking the quinoa
- One 15 ounce can black beans, drained and rinsed off
- One 15 ounce can black eyed peas, drained and rinsed off
- 1 cup roasted yellow corn
- 1 cup red bell pepper, small diced
- 1 jalapeno, finely chopped (Keep this out if you don't want the salad to be spicy.)
- 1 cup red onion, small diced
- 1/2 cup lime juice, freshly squeezed
- 1/4 to 1/2 cup fresh cilantro leaves, roughly chopped (I use 1/2 cup, but if you're sensitive to cilantro, use 1/4 cup. When measuring, do not tightly pack the measuring cup, but lightly pack it.)
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- Diced avocado
- Small romaine lettuce leaves, whole
- Cook the quinoa according to its package instructions, except cook it in water with the 1/4 teaspoon kosher salt and 1/2 teaspoon ground cumin.
- Fluff the quinoa with a fork and lay it out flat on a sheet pan lined with parchment paper. Place the pan in the fridge until the quinoa is completely cooled down.
- Add all ingredients to a large mixing bowl and gently toss until well combined.
- When ready to eat, stir diced avocado into your portion, and enjoy the salad on its own or served in lettuce boats!