An Advocate From Your Plate Recipe
I don’t know if it’s best to post vegan recipes on Mondays when people are facing another week of “what am I going to cook tonight?” Or on Fridays when people are making their shopping lists. Let me know at email@example.com.
One of the things I hear from people switching to a plant-based or vegan diet is some of the ingredients sound so unfamiliar to them.
I am going to endeavor to post recipes that have ingredients that are friendlier to the ear.
But don’t feel funny about it. The movement toward a vegan or plant-based diet is so popular and yes, trendy, that there seem to be new products virtually every day. I haven’t heard of a lot of them myself.
A quick word about quinoa (pronounced KEEN-wah). If you can boil rice you can cook quinoa. Don’t like rice? You will very likely love quinoa. It is a protein-packed grain that looks a bit like couscous, is as versatile as rice, and tastes delicious on its own or in recipes such as this one.
It’s a Southwestern inspired dish. This is about as good as it gets! And yes, kids will eat it (though some might pick the peppers out!).
R E C I P E
Southwestern Quinoa Salad with Creamy Avocado Dressing
By VegAngela.com »
1 cup uncooked quinoa
1 (15 oz) can black beans, drained and rinsed
1 small punnet (200g) grape tomatoes
1 orange bell pepper, diced
1 large avocado, peeled, seeded, and diced
½ cup diced cucumber (seeds removed)
½ cup sweet corn (canned or frozen/defrosted)
¼ cup diced red onion
Salt and pepper, to taste
1 lime, for juicing over the salad
¼ cup chopped cilantro (fresh coriander)
Creamy Avocado Dressing
1 ripe avocado, peeled and seeded
¼ cup silken tofu
1 clove garlic, minced
3 tbsp water
2 tbsp chopped cilantro (fresh coriander)
1 tablespoon tahini
1 tablespoon chopped green onion
1 tablespoon fresh lime juice
¼ teaspoon ground cumin
⅛ tsp chili powder
Salt and ground black pepper, to taste
Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
While the quinoa is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.
In a large bowl, combine quinoa, black beans, tomatoes, bell peppers, avocado, cucumber, corn, red onion. Pour dressing over quinoa salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocado doesn’t brown. Garnish with chopped cilantro and serve at room temperature or chilled.
Angela is a Canadian ex-pat living in Sydney, Australia. She has been vegan since high school – about 19 years now! – and passionate about food & loves sharing healthy vegan recipes.
Advocate From Your Plate
Being Vegan: What Does It Mean?