Name: Easy Vegan Mexican Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 cup quinoa (cooked in the Instant Pot with 1 cup of water)*; 1 (15 ounce) can black beans, drained and rinsed; 1 red bell pepper, stem and seeds removed, diced; 4 green onions, diced; 1/2 red onion, finely diced; 1 cup fresh cilantro, large stems removed, leaves chopped; 2 tablespoons extra virgin olive oil; 2 limes, juiced; 1 tablespoon pure maple syrup; 1 garlic clove, minced; 1 teaspoon ground cumin; 1 teaspoon fine salt

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This Easy Vegan Mexican Quinoa Salad is full of delicious flavor and a variety of textures while offering nutritious ingredients. It is simple to prepare and uses mostly pantry ingredients you likely have on hand like dry quinoa and canned black beans. It has a Southwestern flavored dressing that makes this quinoa salad so addictive. This quinoa salad holds up well in the refrigerator making it an excellent meal prep option.

Easy Vegan Mexican Quinoa Salad

This Easy Vegan Mexican Quinoa Salad seems so simple and yet every time I make it I’m so amazed and how good it is! All you need to prepare this salad is quinoa, black beans, green onions, red bell pepper, red onion and cilantro. The quinoa and black beans provide plant-based protein while the red bell pepper offers immune-boosting vitamin C. The dressing is simple too: olive oil, lime juice, maple syrup, cumin, garlic and salt. Boom! You are done!

How to Make Easy Vegan Mexican Quinoa Salad

I make the quinoa using my Perfectly Cooked Quinoa Method: Stovetop or Instant Pot. While the quinoa cooks I whisk the dressing together in the serving bowl. Then, I chop up my veggies and herbs. When the quinoa is done I toss everything together and enjoy immediately or store for meal prep.