Vegetarian Cuban Lunch: Colorful Vegetable Quinoa Salad & Plant-Based Tropical Fruit Salsa

Allergens

None

Ingredients

• 1. 1 cup quinoa 2. 2 cups water or vegetable broth 3. 1 red bell pepper, diced 4. 1 yellow bell pepper, diced 5. 1 cup cherry tomatoes, halved 6. 1/2 cucumber, diced 7. 1/2 red onion, finely chopped 8. 1 avocado, sliced 9. 1 cup black beans, cooked and rinsed 10. 1 cup corn kernels, fresh or frozen 11. Salt and pepper, to taste 12. 1 mango, diced 13. 1 pineapple, diced 14. 1/2 cup red onion, finely chopped 15. 1 jalapeno, seeded and minced (optional) 16. Juice of 1 lime 17. Fresh cilantro leaves, for garnish 18. Optional: Vegan cheese shreds or crumbles

Instructions

1. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer until quinoa is cooked through, about 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. In a large bowl, combine red bell pepper, yellow bell pepper, cherry tomatoes, cucumber, red onion, avocado, black beans, and corn. Add the cooked quinoa and season with salt and pepper to taste. Gently mix until well combined.
3. In another bowl, prepare the tropical fruit salsa by combining mango, pineapple, red onion, jalapeno (if using), and lime juice. Season with a pinch of salt if desired.
4. Serve the quinoa salad in individual bowls or on a platter, topping each serving with the tropical fruit salsa and a few cilantro leaves. Optionally, garnish with vegan cheese shreds or crumbles for added richness.

Chef’s Insight

1. To enhance the vibrancy of the dish, use a mix of colorful bell peppers and various types of cherry tomatoes. 2. Experiment with different types of quinoa (e.g., red or black quinoa) for added visual appeal.

Notes

1. Feel free to add additional herbs or spices to the quinoa salad, such as cumin, oregano, or garlic powder. 2. Serve with a side of warm corn tortillas or crusty bread for a heartier meal.