Southwest Quinoa & Bean salad

Vegan, Gluten Free

Happily serves 10-12

ALL ORGANIC INGREDIENTS 

2 Cups Cauliflower Rice

1 Cup Quinoa 

1 Cup Black Beans

1 Cup Pinto Beans

1 Red Bell Pepper

1 Orange Bell Pepper

1 Yellow Bell Pepper

2 Green Onion Stalks

Handful Cilantro 

2 Jalapeños

2 Garlic Cloves or 1/2 TBSP minced Garlic

1/4 Cup Avocado oil

1/4 Cup Lime Juice

1/2 Cup Jodi’s famous Salsa

1/2 TBSP Sea Salt

Cut Garlic and let sit.

Cook/steam cauliflower rice about 7 mins.

Rinse quinoa in a strainer.  Cook Quinoa according to desired texture. (I do a ratio of 1.5 cup water/broth to 1 cup quinoa, then cook at a slow simmer for about 15 mins)

Cook beans in a pressure cooker or Rinse beans well if you are using a can. Drain water

Wash veggies well. Chop or dice

Combine all ingredients and stir well, chill and serve!

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