Vegan Quinoa Salad with Texas Caviar
This vegan quinoa salad with Texas caviar is a perfect recipe for meal prep. It is easy, quick to make, and packed with protein and flavor!
Ingredients
- 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
For Serving
- Diced avocado
- Small romaine lettuce leaves, whole
Instructions
- 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!
Tried this recipe?Let me know how it was!