Mexican Quinoa Salad
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Prep Time:
Cooking Time: Servings: 2 |
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Be The First To Review This RecipeIngredients
| 60g cooked quinoa | 1 pinch | |
| 1 C. To c. olive oil | 1 pinch | |
| ΒΌ of onion, thinly sliced | 1 pinch | |
| 1/4 red pepper, diced | 1 pinch | |
| 50g of tempeh | 1 pinch | |
| 20g of salsa sauce | 1 pinch | |
| Lime juice | 1 pinch | |
| 1 C. To c. Of cumin | 1 pinch | |
| Salt pepper | 1 pinch | |
| 100g black beans drained and rinsed | 1 pinch | |
| 30g corn drained and rinsed | 1 pinch | |
| A few cherry tomatoes | 1 pinch |
Directions
- Cook your tempeh in olive oil with the onion. Then, after a few minutes, add the pepper, salsa sauce, lime juice, salt and pepper, and simmer 15 minutes.
- Finally, in 2 jars or 2 tins hermetic, spread your quinoa, your tempeh in sauce, and all the other ingredients.
