Description

Light, refreshing, and full of flavor, this Fiesta Quinoa Salad Bowl is the perfect appetizer, side dish, or main course for summer! Add your favorite protein or leave it as is for a Mexican salad everyone will love. Vegan Option.

Ingredients

Units Scale

2 cups cooked quinoa
1 bell pepper (about 2/3 cup), diced
1/2 pint cherry tomatoes or 1 cup sliced tomatoes
1/3 – 1/2 cup chopped red onion
1/4 – 1/3 cup chopped cilantro
3 cups + torn romaine lettuce
Lime juice to taste
Kosher salt to taste
Black pepper to taste
1 small or 1/2 large avocado, diced
See notes for dressing options

Optional Toppings & Garnishes:

Roasted corn
Diced cooked chicken or protein of choice
Pico de gallo or salsa
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

Cook the quinoa according to package instructions. Once cooked, fluff the quinoa with a fork, and set it aside.
Place the diced/chopped peppers, tomatoes, onion, cilantro, and romaine in a large mixing bowl. Add 2 cups of cooked quinoa, and toss to combine.
Add avocado, a splash of lime juice, salt, and pepper. Then, toss again.
Lightly pour the desired dressing over the salad, and toss until all of the ingredients are coated. Garnish with optional toppings.
Serve immediately or store in the fridge for up to 2 days. Freshness tip – Wait to add the avocado until just before serving if making this recipe ahead of time.

Notes

Dressing Options: Combine ¼ cup homemade vegan ranch mixed with 1/2 teaspoon chili powder. Or, make your own by combining ¼ cup sour cream, ½ teaspoon chili powder, a splash of lime juice, salt, and pepper to taste. Whisk the ingredients until they are well combined.

Nut Free Vegan Ranch Option: Use our nightshade free ranch and omit spices

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main, Side
Method: Stove Top
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 219
Sugar: 4.2 g
Sodium: 41.2 mg
Fat: 9.9 g
Saturated Fat: 1.9 g
Carbohydrates: 28.6 g
Fiber: 7 g
Protein: 6.1 g
Cholesterol: 0 mg