Southwest Quinoa Salad
This Southwest Quinoa Salad is perfect for meal prep or a party. Packed with plant protein, plenty of veggies and a creamy sauce.
Ingredients
FOR THE SALAD
- 2 cups cooked quinoa chilled, see notes
- 6 ounces soyrizo cumbled
- 1 15-ounce can black beans drained & rinsed
- 1/2 cup corn
- 1/2 cup tomatoes see notes
- 1/2 small red onion diced
- 1 bell pepper diced
- 1 jalapeño diced, optional
- 2 tablespoons cilantro chopped
- 2 small avocados cubed
FOR THE DRESSING
- 1/3 cup vegan mayo
- 1/4 cup non-dairy yogurt unsweetened
- 1/4 cup ketchup
- 1 4-ounce can green chiles
- 1 tablespoon low sodium soy sauce
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- salt if needed, I didn't use any
Instructions
- Add the soyrizo to a non-stick skillet and cook for 5-10 minutes, or until browned. Be sure to stir frequently. Set aside to cool.
- Add all of the dressing ingredients to bowl and mix to combine. Taste and adjust the seasonings as needed.
- To assemble, add all of the salad ingredients (except the avocado) to a large bowl. Drizzle over 3/4 of the dressing and toss to coat. Finish with the avocado and serve the remaining dressing on the side.
Video
Notes
- If possible, it is best to use leftover quinoa that is already chilled.
- If cooking the quinoa from scratch, combine 1 cup (rinsed) dry white quinoa with 2 cups broth (or water) in a sauce pan. Bring to a boil, cover and lower heat for 20 minutes, or until the liquid is absorbed. Set aside to cool. This will increase the cook time.
- I used "sprinkles" tomatoes, which are basically teeny tiny tomatoes. But you could use cherry or grape tomatoes that have been quartered. If you can find the sprinkles, I totally recommend!
- If making ahead of time, wait to add the avocado until right before serving.
Nutrition
Calories: 385kcal | Carbohydrates: 45g | Protein: 14g | Fat: 19g