Vegan Ceviche Quinoa Salad Recipe
This Vegan Ceviche Quinoa Salad Recipe is a refreshing vegan twist to the classic Mexican Ceviche. It's easy to make, on-the-table in minutes, a perfect party appetizer, salad for lunch or afternoon snack when paired with chips. Gluten-Free. 6 ingredients. Loaded with protein and fiber, this Vegan Ceviche Quinoa Salad is the yummiest ever.
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Servings:
Calories:
Equipment
Ingredients
- 1 cup uncooked quinoa
- ¼ cup tomatoes diced
- ¼ cup onions diced
- ¼ cup cucumbers diced
- ⅛ cup cilantro chopped
- 2 chillies / 1 jalapeno optional
- 2 tbsp. lime / lemon juice
- 2 cups water
- salt to taste
Instructions
- Step 1 : Cook Quinoa - cook the perfectly fluffy quinoa either on the stove top following the directions on the package on the stove top or if you are like me who like to cook a big batch of quinoa to make several salads through out the week then cook the perfect quinoa in your Instant Pots (Instant Pot Quinoa recipe here).
- Step 2 : Prep the ingredients - While the Quinoa is cooking, chop the onions, tomatoes, peppers, cilantro and squeeze some fresh lime juice.
- Step 3 : Mix the ingredients - Toss the cooked quinoa, chopped ingredients and add the salt and lemon juice. Mix well. You can either serve it cold in summer or room temperature in winter, it's sure to tantalize your tastebuds.
Notes
Pro Tip : Make sure to rinse the quinoa well before cooking it to make sure you don;t get a bitter taste.
