COWBOY CAVIAR QUINOA SALAD
Come one, come all – gather around this healthy cowboy caviar quinoa salad and feast!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Side, Appetizer, Entree
- Cuisine: Vegan, Gluten Free
Ingredients
- 1 cup dried quinoa, rinsed
- 1/2 teaspoon cumin, or to taste
- 1 3/4 cups water
- 1 can (15oz.) black beans, drained and rinsed
- 1 can (15oz.) black eyed peas, drained and rinsed
- 1 fresh corn off the cob (I used a white corn) or 1 can (15oz.) corn, drained
- 1 red bell pepper, cored, seeded and diced
- 1/2 red onion, diced
- fresh cilantro, chopped and added to taste
- himalayan salt, to taste
- cracked pepper, to taste
- 1 avocado, diced
- 2 – 3 limes
- scooping greens like endive, romaine or bibb lettuce
Instructions
Quinoa: In a medium size pot, add water, cumin and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.
Perp Veggies: While your quinoa is cooking, prepare the bell pepper, onion and corn.
Assemble: Once quinoa is done, add the two beans, corn, red bell pepper, onion, cilantro and squeeze of 1 – 2 limes, mix well. Season with salt and pepper. Just before serving add in the diced avocado.
Serve with lime wedges and scooping leafy greens.
Serves 4 – 6
Store leftovers in an airtight container in the refrigerator for up to 5 – 6 days.
Notes
As with all my recipes, add more or less of any ingredient to suit your taste.
Find it online: https://simple-veganista.com/cowboy-caviar-quinoa-salad/