Vegan Mexican Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 1/2 cup Cilantro
  • 1/2 tsp Coriander, ground
  • 1 1/4 cups Corn, frozen
  • 2 cups De-stemmed and chopped kale
  • 1/2 Red onion

• Condiments

  • 5 tbsp Lime juice, fresh
  • 1 tbsp Maple syrup
  • 1/4 cup Sriracha

• Pasta & Grains

  • 2 cups Quinoa, Pre-Cooked

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 2 tbsp Water

Found on crazyvegankitchen.com

Description

Ingredients

• 2 cups Pre-Cooked Quinoa
• 1/2 a Red Onion, sliced thinly
• 1 1/4 cups Frozen Corn
• 2 cups de-stemmed and chopped Kale
• 1 can of Black Beans, drained and rinsed
• 1 Avocado, cubed
• 1/2 cup chopped Cilantro
• Dressing:
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Maple Syrup
• 1/4 cup Sriracha
• 2 Tablespoons Water
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 5 Tablespoons fresh Lime Juice
• Salt/Pepper, to taste

Directions

• Cook frozen corn until tender, either by boiling, in a steamer or in the microwave. Keep aside.
• In a bowl, combine cooked Quinoa, Sliced Onion, cooked Corn and drained and rinsed Black Beans.
• In a separate bowl, whisk all ingredients for dressing together.
• Pour dressing into Quinoa and toss to combine. Gently stir in cubed Avocado and Cilantro, and then taste to check for seasoning. Adjust if necessary.
• This sh*t is best enjoyed warm!