Nicole MacPherson: Meatless Mummy Con Carne


Fiesta Quinoa Salad Recipe


Nothing spells P-A-R-T-Y like a good quinoa salad, or at least like this fiesta-in-a-bowl! Not only is this salad chock full of protein, fibre, iron, potassium, and Vitamins A, B, C, E, and K, but it is also chock full of amazing flavor. Cilantro, cumin, and lime combine to make a taste explosion.

This salad can be a perfect vegan meal all on its own, but it also makes a great side dish for barbequed steaks, chicken, or even mushrooms. It also goes fabulously with homemade margaritas. Now that’s what I call a fiesta!


1 cup quinoa
1/3 cup lime juice
1/4 cup olive oil
1 clove garlic, crushed
1 1/2 teaspoon minced dehydrated onion or onion powder
1 teaspoon cumin
1/2 teaspoon sugar
Sea salt and cracked pepper to taste
1 cup canned chickpeas, rinsed and drained
1 cup canned black beans, rinsed and drained
1 pint cherry tomatoes, halved
1/2 cup cilantro, chopped
1 avocado, diced


  Prepare quinoa according to package directions. Refrigerate until completely cooled.

  Whisk together lime juice, olive oil, garlic, onion, cumin, sugar, salt and pepper.

  Add chickpeas, black beans, and cherry tomatoes to the cooled quinoa. Pour dressing over top and combine well.

  Stir in the cilantro and avocado just before serving.