FIESTA QUINOA SALAD WITH ROASTED CORN

GLUTEN-FREE & VEGAN

INGREDIENTS: + quinoa + bell pepper + cherry tomatoes + red onion + cilantro + romaine lettuce + lime juice + salt & pepper + avocado + roasted corn

Cook the quinoa according to package. Roast the corn on grill or in oven. Place in a mixing bowl.

HOW TO MAKE

Add the peppers, tomatoes, onion, cilantro, and romaine lettuce.Toss together.

HOW TO MAKE

Add the avocado, lime juice, salt and pepper. Toss gently. Serve with a lime slice on the side.

HOW TO MAKE

Combine 1/4 cup homemade vegan ranch with 1/2 teaspoon chili powder. Drizzle over salad right before serving.

OPTIONAL DRESSING:

Light, refreshing, and full of flavor, this Fiesta Quinoa Salad Bowl is the perfect appetizer, side dish, or main course for summer!

SUMMER SALAD

A veggie-filled quinoa salad recipe that's easy to make-ahead for a plant-based lunch or dinner.

VEGGIE LOADED

Serve this recipe right away or keep in the fridge for up to 2 days. Drizzle optional dressing on top right before serving.

FOR SERVING

CotterCrunch.com

FULL RECIPE AT: