This colourful and flavourful salad is not only delicious but it’s also packed with a variety of healthy ingredients that are great for supporting gut health. With a total of 17 different plants, yogurt for fermented food, and two different types of beans, this salad is a true party for your microbiome. The combination of nutrients and fibre found in these ingredients helps to nourish and support the good bacteria in your gut, leading to better overall health and digestion. So not only will this Tex-Mex Salad be a hit with your taste buds, but it will also be a hit with your gut health. Let’s get cooking!
Cooking tips
✨Canned corn works fine for this. I had some fresh ones on hand, so I just microwaved it still in the husk for 5 minutes before grilling it on a pan.
✨If you do not have a blender but still want to make this recipe, add the spinach directly to the salad, and chop the cilantro, jalapenos and garlic as finely as you can before adding to the yogurt and mixing with the cumin, lime juice and salt.
✨If you’re using this salad as a meal prep, keep the dressing separate until serving.
Rainbow Quinoa Salad
Equipment
Ingredients
- 2 cups (370 g) cooked quinoa
- 1 red capsicum - diced
- 1 yellow capsicum - diced
- 1 cucumber - diced
- 1.5 cups (258 g) cooked black beans
- 1.5 cups (265.5 g) kidney beans
- 1 cup (154 g) corn
- 0.5 red onions - finely diced
- 2 chopped tomatoes
- 4 tbsp sunflower seeds
- 1 avocado
Dressing
- 0.5 cup (118.29 ml) soy yogurt
- 0.5 cup (8 g) cilantro
- 1 cup (30 g) baby spinach
- 4 tbsp lime juice
- 1 tsp ground cumin
- 1 garlic cloves
- 5 roasted jalapeno slices - optional
- 1 pinch sea salt flakes
Instructions
- Add the quinoa, capsicums, cucumber, beans, corn, onion, tomatoes, sunflower seeds, and avocado to a large bowl.
- For the dressing, add the soy yogurt, cilantro, baby spinach, lime juice, cumin powder, garlic clove, jalapeno slices (if using), and a pinch of salt to a blender. Process until smooth.
- Pour the dressing over the salad and mix well to combine. Serve and enjoy this nutrient-rich, gut-friendly meal.
Video
Per Serving/Portion
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Thank you for sharing this recipe!
You’re most welcome Barbara 💚
I would really like to get a cookbook from you all! Where can I get one?
That’s so sweet of you! Thank you, Ana! I’ve put the link below. Hope you love it!
https://plantbaes.com/the-ultimate-plantbased-cookbook/
Hello,
would it be possible to freeze the dressing because I would make more, keep it separate in the freezer and only thaw it in the morning when I need it for the salad.
Thanks and KR
Hi Alma, I’m not sure the dressing would freeze well. It is likely to separate, if you give it a go, maybe another blend once thawed could help. It keeps in the fridge for 5 days.