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!