Cajun Quinoa Salad with Dairy-Free Ranch

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 can (15oz) Black Beans
• 1 cup Corn
• 1 medium Red Bell Pepper
• 1/2 medium Red Onion
• 1/4 cup Cilantro
• 1 tbsp Cajun Seasoning
• 1/2 cup Cashews (Raw, Unsalted)
• 2 tbsp Lemon Juice
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Dill
• 1/4 cup Dairy-free Milk
• 1/4 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Combine the 1 cup of Quinoa and 2 cups of Water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let it cool completely.
2. 2While the quinoa cools, prepare the vegetables. Finely dice the 1 medium Red Bell Pepper. Finely dice the 1/2 medium Red Onion. Roughly chop the 1/4 cup Cilantro.
3. 3In a large bowl, combine the cooled 1 cup Quinoa, the 1 can (15oz) Black Beans (drained and rinsed), the 1 cup Corn, the diced 1 medium Red Bell Pepper, the diced 1/2 medium Red Onion, and the chopped 1/4 cup Cilantro. Sprinkle the 1 tbsp Cajun Seasoning over the mixture.
4. 4To make the dairy-free ranch dressing, combine the 1/2 cup Cashews (Raw, Unsalted), 2 tbsp Lemon Juice, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Dried Dill, 1/4 cup Dairy-free Milk, 1/4 tsp Salt, and 1/4 tsp Pepper in a blender. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed.
5. 5Pour the prepared dairy-free ranch dressing over the quinoa and vegetable mixture in the large bowl. Toss everything together until well combined and the salad is evenly coated.
6. 6Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.

Substitutions

Related Guides