Cook the quinoa according to package. Roast the corn on grill or in oven. Place in a mixing bowl.
Add the peppers, tomatoes, onion, cilantro, and romaine lettuce.Toss together.
Add the avocado, lime juice, salt and pepper. Toss gently. Serve with a lime slice on the side.
Combine 1/4 cup homemade vegan ranch with 1/2 teaspoon chili powder. Drizzle over salad right before serving.
Light, refreshing, and full of flavor, this Fiesta Quinoa Salad Bowl is the perfect appetizer, side dish, or main course for summer!
A veggie-filled quinoa salad recipe that's easy to make-ahead for a plant-based lunch or dinner.
Serve this recipe right away or keep in the fridge for up to 2 days. Drizzle optional dressing on top right before serving.
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