Southwest Quinoa Salad

This Southwest Quinoa Salad makes a great meal as it has the perfect combination of healthy carbohydrates, protein and fats.  It can also be used as a side dish to compliment your main course meal.  It is combined with a creamy dressing which adds a special touch to the flavor.   It is completely vegan and absolutely delicious!

Ingredients for the Salad

Two cups of  cooked Black Beans

One and a half cups of cooked Corn Niblets

One and a half cup of cooked Quinoa

One cup of Cherry Tomatoes sliced in half

One Avocado diced finely

One third of a cup of chopped Cilantro

One Red Bell Pepper diced finely

Half of a Lime

Combine all the ingredients in a large salad bowl, squeeze the half lime over top of the ingredients and mix them together.

Ingredients for the Creamy Dressing

One cup of Unsalted Cashews (soak them in hot water, one hour prior to use)

One third cup of Warm Water

One table spoon of Vinegar

Two table spoons of Olive Oil

Two garlic cloves

Juice from half of a lime

Half a teaspoon of salt

Half a teaspoon of cumin seeds

Half a teaspoon of cayenne pepper ( you can use less if you prefer)

Combine all the ingredients into mini food processor or a magic bullet and puree them until they become a thick dressing/sauce.  You can add more water as needed if you prefer the dressing to be more runny.

I recommend adding the dressing to the salad right before you serve it.  You can add as much or little as you desire.

This recipe yields approximately 18-20 servings if used a side dish.  Bon appetite!

 

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