I don’t share as many recipes anymore, but when I’m obsessed with a new product or particular recipe, of course I’m going to spread the news!
So here’s the backstory, my love for cold quinoa salads goes way back. I’ve been making the since college. Seriously, ask my old roomies. I loved the versatility, and the fact that I could pack some protein + tons of veggies in one well rounded meal and prepare for a few lunches ahead of time. Sometimes I go in a mediterranean direction with artichoke, roasted red pepper and olives, but most of the time I create a mexican quinoa salad complete with fresh cilantro and a bright squeeze of lime. Added beans means more protein and fiber, and veggies like corn and cherry tomato add color, crunch, and freshness.
The only “tough” part was making a dressing to toss the quinoa in. Now, even that’s become a breeze thanks to my favorite new sauces from Kumana Foods.
These sauces come in three flavors, Original (used in this quinoa salad recipe, Hot (for anyone looking to kick it up a notch with Habanero), and Sweet (a sweet and savory spread with added mango, YUM!). They contain an avocado base (can we get an amen for avo?), and simple, clean ingredients you can always pronounce. Bell pepper, onion and garlic - ya know, real wholesome foods.
They’re also plant based, gluten-free and non-gmo. Kumana uses no added sugars or preservatives, and unlike some other brands, their avocado sauces have a veggie puree as the base rather than water or vinegar.
Other ways to use the avocado sauce?
Besides this salad recipe below, I’ve added Kumana to eggs, avocado toast, sandwiches, tacos and nachos.
Ready to get to the recipe??
Check it out below. And feel free to double the batch if meal prepping or cooking for a family!
1/2 cup tricolor quinoa
1 cup vegetable stock or water
1 tbsp smoked paprika
1/2 tbsp paprika
1 cup of red onion - chopped
1 1/2 cups black beans, drained and rinsed
1 1/2 cups corn, drained and rinsed
1 cup cherry tomatoes, sliced in half.
3/4 cup chopped cilantro
juice of 1 lime
1 avocado, cubed
¼ cup of Kumana Foods Original Flavor
Prepare the quinoa according to directions in water or veggie stock according to directions. While it is simmering, add cumin and smoked paprika.
In a large bowl, combine the beans, corn, red onion, cilantro, + cherry tomatoes. Add salt to taste and lime juice.
When the quinoa is ready, allow to cool, then add to the bowl and mix well.
Top with diced avocados, and pour Kumana sauce. Toss gently, coating the salad in the sauce.
Garnish with tortilla strips, cilantro, or an additional drizzle of Kumana avocado sauce!